Fennel, Radicchio, and Fresh Berry Salad

You say tomato and I say tomahto. You say radicchio, I say, I thought my pronunciation woes were behind me once I mastered soliloquy and the silent h in heir. The slightly bitter note of however-you-say radicchio sets off the sweet berries. A satisfying explosion of color and flavor!

SERVES 4

Dressing:

1 clove garlic, minced

½ teaspoon garam masala

½ teaspoon cayenne flakes

½ teaspoon maple syrup

1 teaspoon tamarind paste, diluted in ½ cup water

1 tablespoon dill (fresh, chopped) or ½ tablespoon dried

½ cup extra virgin olive oil

1 tablespoon apricot or your favorite fruit vinegar

3 tablespoons fresh lemon juice 

1 teaspoon salt 

½ teaspoon fresh ground black pepper

Salad ingredients:

1 fennel bulb, thinly sliced

1 large radicchio, leaves separated

1 shallot, finely chopped

1 plum or apple, thinly sliced

1 cup mixed berries

1 cup cucumber, thinly sliced

½ red onion, thinly sliced

1 cup cherry tomatoes, halved

1 cup baby spinach or baby lettuce leaves

Crowning flavor: 

Zest of 2 lemons, for garnish

1 cup toasted sliced almonds

1 teaspoon chaat masala

1. Whisk together dressing ingredients in a glass bowl. Check seasoning and set aside.

2. Arrange salad ingredients (like you would flowers) on a large platter.

3. Drizzle the dressing over the salad.

Crowning flavor: Garnish the salad with lemon zest. If you’re feeling nutty, top with a handful of toasted almonds. Dust with chaat masala.

Garam Masala means hot spice mix. It’s a flavorful blend of cinnamon, pepper, fennel, cloves, cardamom, cumin, and more, so you get the combined cholesterol-lowering, anti-inflammatory, and immune-boosting benefits of each of the ingredients.

Sunday supper—Fennel, Radicchio, and Fresh Berry Salad with any soup and a side of Peppery Papadum.