Bagna Cauda Salad

Directions

1. Toss the sliced fennel with the Gremolata oil, season with salt and pepper, and bake in a 400°, oven for 15 minutes until lightly caramelized.
2. While the fennel roasts, chop the anchovy, garlic, and capers as fine as possible, and add to a bowl. Add sherry vinegar, and stir in olive oil to create a broken vinaigrette.
3. When the fennel is cooked add it to a large bowl along with the radicchio, and endive. Add vinaigrette and toss.