Italian Radicchio & Fennel Salad - cooking recipe

Ingredients

1 head radicchio
1 fennel bulb
1 ounce black olives
Dressing
1/4 cup lite olive oil (or other veggie oil)
1 tablespoon fresh lemon juice
1 anchovy, filet
3 black olives, pitted
salt & pepper
1 pinch sugar

Preparation

Clean the fennel Bulb, cut off the top leaves and the rough bottom.
Cut the bulb into 1/2\" strips.
Arrange Lettuce, olives and fennel artistically on a serving plate.
Combine in a blender or food processor the dressing ingredients, blend& process 10 seconds.
Season with salt and a dash of sugar.
Pour over the salad& serve.