Radicchio Fennel Salad with Sesame Brittle
Servings
6
servingsPrep time
25
minutesCooking time
15
minutesTotal time
40
minutesThis radicchio and fennel salad is super festive! We also add pears, radishes, pomegranate and a seed brittle topping.
Ingredients
- Salad
1 small radicchio, finely sliced
1 fennel bulb, finely sliced
1 pear, finely sliced
5-6 radishes, finely sliced
½ cup of pomegranate seeds
½ cup of grated Parmigiano Reggiano
- Dressing
1 small shallot, minced
4 tbsp of olive oil
3 tbsp of white wine vinegar
2 tsp of dijon mustard
2 tsp of honey
½ tsp of salt
- Sesame-Pumpkin seeds brittle
¼ cup of raw pumpkin seeds (pepitas)
2 tbsp of raw white sesame seeds
1 tbsp of honey
1 tbsp of olive oil
½ tsp of paprika
Instructions
- Preheat the oven to 350F and place the grill in the middle. Prepare the sesame-pumpkin brittle by combining all the ingredients in a small bowl. Add a pinch of salt and spread onto a baking pan lined with parchment paper.
- Cook for 10-13 minutes, or until golden brown. Let it cool down completely without touching it.
- Prepare the dressing by combining all the ingredients together in a mason jar. Set aside.
- Add all the ingredients for the salad to a big bowl. Season well. With your hands, break down the brittle into small pieces, keeping ⅓ of the brittle for decoration.
- When ready to serve, pour the dressing and mix well.
- Transfer to a serving bowl or platter and garnish with the remaining seeds topping and more parmesan cheese.
