by: Eden Grinshpan
Cook Time
10 minutes
Prep Time
10 minutes
Yield
4-6 servings
@edeneats
Top Chef Canada host and cookbook author Eden Grinshpan created these delicious Hanukkah recipes exclusively for Crate & Barrel.
Total Time
10 minutes
Prep Time
10 minutes
Yield
4-6 servings
summary
This is a wow salad. Loaded with some of my favorite ingredients, there is a pop of flavor and incredible texture in every bite. It is the ultimate dinner side for a holiday dinner and you will come back to this one over and over again.
ingredients
- Salad Ingredients:
- 1 head of radicchio, cleaned and separated
- 1 fennel bulb
- ½ cup Castelvetrano olives (pitted)
- ½ cup shaved parmesan
- 1 ½ cups pita chips
- 1 small handful of fresh parsley
- Pita Chips Ingredients: (2 pitas, sliced into 8ths)
- ¼ cups extra virgin olive oil
- Kosher salt to season
- Honey Dressing Ingredients:
- 1 lemon juiced and zested
- 2 teaspoons honey
- 1 tsp dijon
- ¼ cup extra virgin olive oil
- Cracked black pepper and salt to taste
directions
- Salad Directions:
- Slice the fennel in half widthwise and then slice them thin width wise again creating really thin pieces of fennel
- In a large bowl add the radicchio leaves, fennel, olives and pita chips and drizzle over the dressing. Toss to coat and then plate in the Hue white serving bowl. Finish the top with a shaving of parmesan and a sprinkling of parsley a little more cracked black pepper and serve with the Alden 2 piece serving set.
- Pita Chip Directions:
- Preheat oven to 400°F.
- Place the pita, olive oil and sea salt in a bowl and toss to coat. Check for seasoning and then spread out on the sheet tray. Toast until golden around 15-20 minutes and remove to let cool.
- Honey Dressing Directions:
- Place the lemon zest, lemon juice, honey and dijon into a bowl and slowly stream in the extra virgin olive oil. Season well with salt and cracked black pepper.
