Radicchio & Fennel Salad (Insalata di radicchio e finocchio)
http://www.eatingwell.com/recipes/radicchio_fennel_salad_insalata_di_radicchio_e_finocchio.html
From EatingWell: January/February 1993The distinctive and contrasting flavors of fennel and radicchio need only the lightest of dressings.
6 servings | Active Time: 20 minutes | Total Time: 30 minutes
Ingredients
- 1 tablespoon balsamic vinegar
- 1 tablespoon reduced-sodium chicken broth
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon Dijon mustard
- Salt & freshly ground pepper, to taste
- 1 fennel bulb
- 1 head radicchio
Preparation
- Whisk together vinegar, broth, oil, mustard, salt and pepper in a small bowl.
- Trim stalks, stems and tough outer layer from fennel. Cut in half lengthwise, cut out core and thinly slice the fennel. Place in a bowl and cover with cold water. Let soak for about 10 minutes. Drain and place in a salad bowl. 3. Wash radicchio and cut into thin julienne strips. Add to the fennel. Drizzle the dressing over the salad and toss.
Nutrition
Per serving : 34 Calories; 2 g Fat; 0 g Sat; 1 g Mono; 0 mg Cholesterol; 4 g Carbohydrates; 1 g Protein; 1 g Fiber; 87 mg Sodium; 235 mg Potassium
Exchanges: Free Food
Tips & Notes
- Make Ahead Tip: Cover and refrigerate the dressing (Step 1) for up to 2 days.