This salad is meant to be served cold and to be very refreshing; perfect for hot summer evenings. It can be divided between two people for a large dinner salad or between four as a side salad or appetizer. Any leftover lettuce and herbs can be kept rolled in the tea towel and kept the fridge for up to a week.
- 1 small fennel bulb, shaved and fennel fronds
- 1 small head of radicchio
- 1 small head of gem lettuce
- 1 small head of pink and green radicchio
- ½ cup (125 ml) basil leaves
- ½ cup (125 ml) mint leaves
- ¼ cup (60 ml) thyme leaves
- ½ cup (125 ml) toasted pine nuts
- Maldon sea salt flakes*
- fresh black pepper
- 4 tbsp (60 ml) rice wine vinegar
- 3 tbsp (45 ml) truffle oil*
Fill a large bowl with cold water and a large handful of ice.
Add the shaved fennel slices, as well as all of the lettuce leaves.
Soak for 15 min or until the lettuces are very chilled and slightly crisp.
Meanwhile toast the pine nuts in a small frying pan over low heat for 10 min or until pine nuts are golden brown, Remove from pan and set aside to cool.
Remove the lettuce from the water bath, and drain in a colander for
a few minutes before transferring to a clean tea towel.
Roll the lettuce into the tea towel and let rest, add the herbs to the water bath while making the dressing.
Whisk the vinegar and the truffle oil together.
Remove the herbs from the water bath and pat dry.
Divide the lettuces and shaved fennel between the plates, layering the different lettuces, fennel, fennel fronds, herbs and pine nuts.
Once the salads are built, drizzle with the dressing, sprinkle with salt and pepper.
*(Maldon salt and truffle oil can be found at most grocery stores or specialty stores now. If preferred, quality salt and olive oil can be substitute instead)
Publisher’s Note: Carol Dudar is a Toronto based recipe developer and food stylist.