This recipe comes from week 6 class of Pro Chef classes at New School of Cooking in Culver City, CA. We made 11 salads that week, and this one was just exceptional in my book. I actually thought I didn’t like fennel until I tasted this. If you aren’t a fan of fennel… I dare you to try this one.
Insalata Bianca (White Salad)
From New School of Cooking
- 2 fennel bulbs, tough outer leaves discarded, cut in half lengthwise and thinly sliced crosswise
- 2 celery stalks, thinly sliced crosswise
- 2 Belgian endives, stem ends trimmed, cut lengwise into julienne
- 1 bunch radishes, ends trimmed and thinly sliced crosswise
- 1/3 cup extra virgin olive oil
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- 2 tablespoon white wine vinegar
- salt and pepper
- 1/2 cup Reggiano parmesan shavings
Combine all ingredients except the parmesan cheese in a large bowl and toss. Serve on a large brightly colored platter with parmesan cheese shavings scattered over the salad.
Let me know if you make it and what your thoughts are one this one.
What a great blog
Thanks, it is a lot of work but it is fun.
colette a chestnut
This is the all-time BEST salad. My step-daughter went to the same cooking class and brought home this recipe and it’s my go to salad for company. They love it because it’s so refreshing and light. Thanks for sharing!
Thanks for stopping by Colette. I adore this recipe as well.