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20 minute dinner recipes

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Radicchio & Fennel Salad (Insalata di radicchio e finocchio)


From EatingWell:  January/February 1993

The distinctive and contrasting flavors of fennel and radicchio need only the lightest of dressings.

6 servings | Active Time: 20 minutes | Total Time: 30 minutes



  1. Whisk together vinegar, broth, oil, mustard, salt and pepper in a small bowl.
  2. 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.


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

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