Salads: Charlotte Observer's Fennel and Radicchio Salad with Pecans

By JoFClark

Ingredients

• Olive oil
• 1 cup pecans, roughly chopped
• 2 small bulbs fennel, trimmed and thinly sliced
• 1 small head radicchio, cored and thinly sliced
• 2 hearts romaine, chopped
• Salt and freshly ground black pepper
• 4 ounces grated pecorino cheese
• Juice of 1 lemon
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1/4 cup olive oil

Details

Servings 6

Preparation

Step 1

Heat a generous drizzle of olive oil in a medium skillet over moderately high heat. Add chopped pecans and cook, stirring frequently, for about 4 minutes, or until they smell toasted and are developing dark spots. Set aside to cool.
Combine fennel, radicchio and romaine in a large bowl. Season to tasted with salt and pepper. Add cheese, and then add the cooled pecans. Mix well.
Whisk lemon jiuce, soy sauce and olive oil and toss with mixed salad. Taste and adjust seasonings if necessary.