Fennel, Pear, and Hazelnut Salad in Radicchio Cups
- 1 large head fennel (about 1¼ pounds)
- 3 tablespoons fresh lemon juice
- 3 ripe Red Bartlett or Comice pears, or a combination
- 3 tablespoons extra virgin olive oil
- 1/8 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 large or 2 medium heads radicchio
- ¾ cup (3 ounces) toasted, skinned, and coarsely chopped hazelnuts
Instructions:
To toast almonds, pecans, walnuts, and hazelnuts, place the nuts in a single layer on a baking sheet.
- Using a large, sharp knife, trim the fennel of any bruises. If the feathery green fronds are still attached, trim them off, too. (If you want the salad to have a more pronounced anise flavor, chop the fronds and stir into the salad to taste.) Cut the fennel in half lengthwise. Locate the tough, solid “heart” that grows up from the bottom of each half, and remove by cutting it out in a wedge. Place the fennel, cut side down, on the work surface, and cut crosswise into ½-inch-thick strips. Transfer the fennel to a large bowl and toss with 2 tablespoons of the lemon juice.
- Rinse the pears well, but do not peel. Cut each pear lengthwise into quarters and trim away the core. Cut the pear into ½-inch-wide wedges. Add to the bowl and toss with the remaining 1 tablespoon lemon juice. While tossing gently, drizzle with the olive oil and season with the salt and pepper. (The salad can be prepared 6 hours ahead, covered tightly, and refrigerated.)
- To serve, separate the radicchio leaves into separate “cups.” (Save any leftover radicchio for another use.) Mix the hazelnuts into the salad. Using a slotted spoon, place equal amounts of the salad into the radicchio cups. Place the radicchio cups on individual plates. Drizzle the radicchio cups and the area on the plate around it with the juices in the bowl, and serve immediately.