Sunday, January 22, 2012

Radicchio & Fennel with Lemon Tarragon Vinaigrette

Keeping things simple by limiting a heavy hand and putting the focus on showcasing amazing ingredients can make for a delicious dish.  Radicchio and fennel, lightly roasted to bring out their flavor, then tossed in a dressing of fresh lemon and grapeseed oil brightened with fresh tarragon.


Two fennel bulbs
One head radicchio
Juice from one lemon
1 tsp white wine vinegar
1 tsp Dijon
Fresh tarragon, leaves picked
Grapeseed oil
Salt & freshly ground black pepper

Preheat oven to 400 degrees.

Quarter the radicchio, and remove the fibrous outer layers of each fennel bulb, then slice quarter inch thick. Lightly toss the vegetables in a little oil, season with salt and pepper, and roast in a preheated oven for 20 minutes.  For the dressing, squeeze the lemon juice into a bowl with the white wine vinegar, and Dijon, then while whisking, slowly drizzle in a quarter cup of oil.  When the vegetables are finished roasting, immediately toss with the dressing and the fresh tarragon leaves, season with salt and pepper. 


  1. Fresh, bright flavors - wonderful recipe for these cold winter months where I'm tired of soups and stews.

  2. Yum! I love the flavors here. What a perfect recipe for winter. Heck Im sure I'd love this year round.

  3. That just sounds delightful! I've got fennel and radicchio in the fridge right now, so I know what we're going to have. And your photos are amazing, too :-)