| Level: | Easy |
| Total: | 1 hr |
| Active: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/4 cup Roasted Garlic, recipe follows
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 teaspoons Dijon mustard
- 1/4 teaspoon kosher salt
- 1 cup cherry tomatoes, halved
- 2 small or 1 large head Treviso, cut into 1/2-inch slices
- 1 bulb fennel, shaved into thin rings
- 1/4 teaspoon kosher salt
- 1 cup Parmigiano-Reggiano shavings
- 3 tablespoons crispy capers (see Cook’s Note)
- 1 head garlic
- 2 tablespoons olive oil
- 1/4 teaspoon kosher salt
Instructions
- For the dressing: Place the Roasted Garlic in the pitcher of a small blender or food processor. Add the lemon juice, olive oil, mustard and salt. Puree on medium high until emulsified and smooth.
- For the salad: Place the cherry tomatoes, Treviso, fennel and salt in a large bowl. Drizzle with the dressing. Using two wooden spoons, toss well to coat. Sprinkle with the Parmigiano-Reggiano shavings and the crispy capers and serve.
- Preheat the oven to 350 degrees F.
- Cut the top third off the head of garlic and discard. Place the remaining head in the center of a piece of aluminum foil large enough to wrap around it like a pouch. Drizzle it with the olive oil, sprinkle with the salt and close the edge up around the top, sealing it well. Roast until the garlic is lightly browned and very soft, 45 minutes. Allow to cool slightly before squeezing the garlic from the bottom to the top to remove all the cloves.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 210 |
| Total Fat | 16 g |
| Saturated Fat | 5 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 10 g |
| Cholesterol | 17 mg |
| Sodium | 484 mg |
Reviews
I’m loving these recipes from Giada in Capri. This salad is simple and refreshing. I adore fennel and it’s so good in this! The dressing is thick but adheres nicely to the Treviso. I had trouble getting my capers crispy (maybe too much oil) but they turned out delicious in the salad.