This salad has it all! The golden raisins in this recipe help brighten things up with bursts of citrus and sweet, radicchio adds some nice bitterness and stunning pops of color, the almonds for that earthy crunch, and fennel gives some perfume and different kinds of fresh crunchy goodness.
This salad has it all! The golden raisins in this recipe help brighten things up with bursts of citrus and sweet, radicchio adds some nice bitterness and stunning pops of color, the almonds for that earthy crunch, and fennel gives some perfume and different kinds of fresh crunchy goodness.
Ingredients
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2/ 3 cup golden raisins
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1 lemon, juiced
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2 Asian pears, rinsed and thinly sliced
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1 head romaine lettuce, (butter, spinach or arugula are great options)
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1 head radicchio, torn
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1 bulb fennel, (fonds reserved),thinly sliced on a mandolin with fronds
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1/ 4 cup La Tourangelle Organic Extra Virgin Olive Oil
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3 medium shallots, thinly sliced
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1 cup almonds, toasted and roughly chopped
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1 medium clove garlic, minced
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1 tablespoon hot honey, or sweetener of choice
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2 lemons, juiced
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Kosher salt, to taste
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Black peppercorns, freshly ground, to taste
Salad:
Dressing:
Directions
Dressing:
In a medium frying pan, heat olive oil over medium high heat. Add shallots, almonds, and garlic and fry for about 4 minutes or until shallots turn a golden color. Season with some salt and pepper to taste. Strain the oil and set fried shallots, garlic and almonds aside, laying flat on a paper towel to drain. Set oil aside to cool.
To the cooled olive oil, add honey (or sweetener of choice), lemon and season with salt and pepper. Mix until fully combined
To Assemble:
On a large serving platter, layer the lettuce, radicchio, fennel and pear. Sprinkle the golden raisins, almonds, garlic and shallots on top. Add dressing and season with freshly cracked black pepper and maldon salt.