Fennel and Radicchio Salad with Warm Anchovy Vinaigrette

Directions

1. Add the 2 tbsp of olive oil, anchovy fillets, and garlic to a small saucepan. Turn the heat up to medium-low and gently smash the anchovy fillets until they dissolve into the oil. When the garlic is golden brown, discard it then stream in the vinegar with a pinch of black pepper. When the vinaigrette starts to simmer, remove it from the heat and transfer to a bowl. Stream in the remaining olive oil and whisk together. Set aside.

2. Wash, dry, and chop the radicchio. Add to a large bowl.

3. Wash and dry the fennel, pick off the fennel fronds and set aside for garnish. Slice the fennel bulb very thinly on a mandolin and add it to the bowl.

4. Toss the vinaigrette into the salad and serve, topped with the reserved fronds.

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