Active Time

　　20 min

　　Total Time

　　20 min

　　

Ingredients

Makes 6 servings

　　

For dressing

1/3 cup fresh orange juice

　　1 teaspoon sugar

　　1 teaspoon anise seeds, coarsely ground with a mortar and pestle or in an electric coffee/spice grinder

　　1/2 teaspoon salt

　　1/4 teaspoon black pepper

　　1/2 cup extra-virgin olive oil

　　

For salad

1 (1 1/4-lb) fennel bulb (sometimes called anise; preferably with fronds), quartered lengthwise

　　2 pears

　　1 3/4 lb radicchio (2 medium heads), thinly sliced

　　

Make dressing:

Step 1

Whisk together all dressing ingredients in a large bowl until combined well.

　　

Make salad:

Step 2

Tear enough fennel fronds, if using, into small sprigs to measure 1/2 cup. Trim fennel stalks flush with bulb and discard stalks. Cut out and discard core of bulb, then cut bulb lengthwise into thin strips. Peel and core pears, then cut into 3-inch-long matchsticks. Add fennel strips and fronds to dressing along with pears and radicchio and toss well.