This is a fairly elaborate salad drawn from an old issue of an Italian cooking magazine. Unfortunately, I transcribed the recipe a number of years ago and no longer remember which. It will, however, work nicely as a starter.

• 1 pound frozen baby carrots (you can also use fresh ones, peeling them)
• 1 tablespoon slivered almonds
• A small heart of red radicchio
• A tablespoon of butter
• A white celery heart
• The heart of a fennel bulb
• 1 yolk
• A dash of cider vinegar
• Olive oil
• Salt and pepper to taste

Steam the carrots, draining them while they're still crunchy, then sauté them with the butter until they're lightly browned.

Meanwhile, prepare a fairly runny mayonnaise by whipping the yolk with a pinch each of salt and pepper, a dash of vinegar, and a the olive oil, added a few drops at a time (see instructions if need be). Should the mayonnaise become too thick, dilute it with a few more drops of vinegar or lemon juice.

Finely slice the radicchio, fennel, and celery and combine them in a salad bowl with the carrots, which should be drained. Pour the sauce over the greens, and serve, sprinkled with the almond slivers.

Note: you can, should you prefer, use a pound of cauliflower florets instead of baby carrots. Also, do not try this recipe if a thunder storm is building, because the mayonnaise will curdle.

Serves 4.

Preparation time: about an hour.

A printer-friendly version of this recipe.
Other salad recipes
Greens & Veggies
The General Recipe Index

Subscribe to the Newsletter
Name	Email