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Little Gem, Radicchio, Fennel, and Cheese Salad

Little Gem, Radicchio, Fennel, and Cheese Salad

A winter side salad to a hearty dish like Braised Beef with pasta.
Course Salad
Cuisine French
Keyword Winter Salad
Author Jane, adapted from "A Passion for My Provence," Lydie Marshall


  • 4 small heads little gem lettuce, washed
  • 1/4 lb. radicchio, washed
  • 2 tablespoons red wine vinegar
  • 1/3 cup extra virgin olive oil
  • 1 teaspoon fresh thyme leaves
  • 1/2 + teaspoon salt or to taste
  • freshly ground black pepper
  • 1/2 cup celery hearts, finely diced
  • 3 tablespoons shallots, finely minced
  • 3/4 cup fennel, thinly shaved
  • 1/2 cup Gruyère cheese, thinly shaved pieces
  • 1/2 cup orange segments


  • In a small jar, add the olive oil, vinegar, thyme, salt, and pepper. Shake well to combine.
  • In a large shallow salad bowl, add the lettuce and radicchio torn into bite size pieces. Add just enough vinaigrette to moisten the lettuce. Toss in the celery, shallots, fennel, cheese, and orange segments. Add more vinaigrette and seasoning to your taste.