INGREDIENTS
1
Fennel, medium bulb
1
Garlic clove, small
1
small head Radicchio
1
Red onion (about 1/4 pound), small
1 tsp
Maldon or another flaky sea salt
1/2 cup
Olive oil, extra-virgin
3 tbsp
Sherry vinegar
A five-finger pinch of fresh marjoram leaves