Black rice, fennel, and radicchio salad

Ingredients

SALAD

3 tablespoons extra-virgin olive oil
1 fennel bulb, sliced ⅓ inch (1 cm) thick
salt
2 heads radicchio, halved through the core
2 tablespoons granulated sugar
1 ½ cups (350 ml) vegetable oil, for deep-frying
generous ½ cup (100 g) black rice
scant ½ cups (100 ml) Yellow Chili Vinaigrette (recipe follows)
9 oz (250 g) mozzarella cheese, torn into tablespoon-size pieces

YELLOW CHILI VINAIGRETTE – MAKES ABOUT 3 CUPS (700 ML)

9 oz (250 g) fresh yellow chilies, seeded
scant ½ cup (100 ml) fresh lemon juice
2 tablespoons plus 1 teaspoon granulated sugar
4 garlic cloves, peeled but whole
1 cup (240 ml) extra-virgin olive oil
salt

Method

SERVES: 6

TO MAKE THE SALAD

In a medium frying pan, heat 2 tablespoons of olive oil over medium heat. Add the fennel and cook until lightly browned, about 5 minutes. Season to taste with salt. Transfer to paper towels to drain and set aside.

In the same pan, heat the remaining olive oil over medium heat. Add the radicchio, sprinkle with the sugar, and sear on both sides, about 2 minutes. Season to taste with salt and roughly chop. Transfer to paper towels to drain and set aside.

In a medium pot, heat the vegetable oil to 482°F (250°C). Add the rice and cook until it puffs, about 1 minute. Season to taste with salt and transfer to paper towels to drain. Set aside.

To serve, divide the fennel and radicchio among 6 plates and dress with the yellow chili vinaigrette. Sprinkle with the puffed black rice and top with pieces of mozzarella.

TO MAKE THE CHILI VINAIGRETTE

Set up a large bowl of ice and water. Bring a medium pot of water to a boil. Add the chilies and blanch for 5 minutes. Repeat this process 2 more times. Transfer to the ice bath to cool, then transfer to a blender and blend. Add the lemon juice, sugar, and garlic cloves and continue to process until smooth. Add the olive oil and process. Strain through a finemesh sieve and season to taste with salt.