When hosting the fam or friends for dinner, I always break out this salad. For some reason, making a well thought-out salad on a platter instead of a bowl makes it look so much more special!
You can definitely apply the platter idea to any salad of your choosing. We’ve done caesar, california steak, and caprese as platter salads – the possibilities are endless! It’s also a great way of serving a “meal salad” since it magically makes a bunch of veggies, herbs, protein and crunchies of your choosing look like a composed dish.
This particular salad, now known as “Spencer’s salad” in my family, is my go-to as a side with dinner. It’s salty, sweet, a little bit bitter and perfectly balanced… in my opinion anyhow! It’s super easy since the ingredient list is short and you can prep a fair bit ahead of time. It also happens to be delicious, which is the most important anyhow.
The Fennel, Apple, Radicchio Platter Salad
- Radicchio (torn)
- Mixed lettuce (red and green frisee are my favourite here)
- Fennel (thinly sliced, fronds picked off and reserved)
- Parsley (torn or roughly chopped)
- Apple (honeycrisp is my go-to, thinly sliced)
- Parmesan (the real deal, shaved)
- Lemon juice (1 part)
- Olive oil (2-3 parts)
- Honey, to taste
- Salt, to taste
Plate ahead: Scatter the radicchio and mixed lettuce around the platter. Add the thinly sliced fennel and parsley. Make the dressing.
Before serving: Thinly slice the apple, and tuck the slices it in and around the salad, under and over the lettuce. Add the shaved Parmesan and the reserved fennel fronds on top. Top with the dressing; try to get the dressing all around and into the different layers since you will not be tossing.
What are your go-to or fail-proof hosting dishes?