The distinctive and contrasting flavors of fennel and radicchio need only the lightest of dressings. Source: EatingWell Magazine, January/February 1993

G. Franco Romagnoli


Ingredient Checklist


Instructions Checklist
  • 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.


Make Ahead Tip: Cover and refrigerate the dressing (Step 1) for up to 2 days.

Nutrition Facts

34 calories; 1.7 g total fat; 0.3 g saturated fat; 91 mg sodium. 249 mg potassium; 4.6 g carbohydrates; 1.4 g fiber; 2 g sugar; 0.9 g protein; 382 IU vitamin a iu; 7 mg vitamin c; 25 mcg folate; 24 mg calcium; 10 mg magnesium;