Fennel, Parsley, Radicchio Salad

fennel-salad-ck-1108304-l

The parley makes this salad burst with spring flavor, which is underscored by the citrus vinaigrette .  The colors, too, are beautiful, though if you can’t find radicchio, you can substitute arugula.  The salad holds up well enough to be a great choice for picnics and tailgating. Adapted from Cooking Light.

1/3 C golden raisins
4 C thinly sliced fennel bulb (about 1 large bulb)
4 C torn radicchio (about 1 small head)
1 ½ C loosely packed fresh flat-leaf parsley leaves
1/4 C fresh orange juice
1 ½ T red wine vinegar
2 t olive oil
½ t salt
1/4 t freshly ground black pepper
2 T pine nuts, toasted

Place golden raisins in a small saucepan, and cover with water. Bring to a boil; remove from heat. Cover and let stand 10 minutes. Drain well. Place sliced fennel, torn radicchio, and parsley leaves in a large bowl, and toss gently to combine. Combine the orange juice, vinegar, olive oil, salt, and black pepper, stirring well with a whisk. Stir in raisins. Drizzle orange juice mixture over fennel mixture, and toss gently well; garnish with pine nuts.  Serves 6.

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