Radicchio, Endive and Fennel Salad Recipe

My Radicchio Endive Fennel Salad is my latest triumph.

I created it as a special gift to a special friend for a special (upper round number) birthday.

Everything about this Radicchio salad is delightful and luxurious. The colors, the crunch, the flavors.

I used Raspberry vinaigrette, which took it to a whole new level

When figs in season, pounce on them and put them in this radicchio salad. They are fabulous.

I got lucky and found fresh baby corn at a good price, so I threw it in. But if you don’t find it, skip it rather than ruin your gorgeous creation with canned baby corn; it is by no means essential.

Ingredients

• 1 medium radicchio head, sliced very thin
• 1 medium head fennel, sliced very thin lengthwise
• 2 medium endives, sliced very thin lengthwise
• 3 cups baby kale leaves, sliced thin
• 1 medium shallot, minced
• 6 ripe fresh figs, quartered
• 1/2 cup toasted hazelnuts, roughly chopped
• Optional: 1/2 cup soft goat cheese, cut into small chunks
• 1/2 cup Raspberry Vinaigrette

Instructions