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Fennel, Watercress, Radicchio and Parmesan Salad

Four servings

1/4 cup olive oil
3 tbs. balsamic vinegar
2 tbs. grated Parmesan cheese
1/2 tsp. fennel seeds, crushed (for ease of crushing and clean-up, crush them in a plastic bag)
1 large fresh fennel bulb, trimmed, thinly sliced
1 large bunch watercress, thick stems trimmed
1 small head of radicchio, thinly sliced
1 4-ounce piece Parmesan cheese

Whisk oil, 2 tbs. grated cheese and fennel seeds in small bowl to blend. Season dressing to taste with salt and pepper. Toss sliced fennel, watercress and radicchio in a large bowl. (Can be prepared eight hours ahead. Cover dressing and salad mixture separately. Refrigerate salad mixture.)

Using vegetable peeler, shave cheese piece into strips. Rewhisk dressing to blend. Toss fennel, watercress and radicchio with enough dressing to coat lightly. Add cheese stripos and toss to blend. Serve, passing remaining dressing separately.

Recipe excerpted from The Bon Appétit Cookbook by Barbara Fairchild (John Wiley & Sons, 2006).