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add to shopping list 2 teaspoons Dijon mustard 2 teaspoons lemon juice 3 tablespoons extra-virgin olive oil 1/4 cup chopped pitted Kalamata olives 1 medium fennel bulb (3/4 pound) 4 ounces radicchio or Treviso, leaves torn into smaller pieces 1/4 cup basil leaves, torn if [...]
Read the recipe at epicurious.com
