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

G. Franco Romagnoli
Source: EatingWell Magazine, January/February 1993


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; protein 0.9g 2% DV; carbohydrates 4.6g 2% DV; dietary fiber 1.4g 6% DV; sugars 2.3g; fat 1.7g 3% DV; saturated fat 0.3g 1% DV; cholesterolmg; vitamin a iu 382.2IU 8% DV; vitamin c 6.6mg 11% DV; folate 24.8mcg 6% DV; calcium 23.8mg 2% DV; iron 0.4mg 2% DV; magnesium 9.8mg 4% DV; potassium 248.9mg 7% DV; sodium 90.5mg 4% DV; thiaminmg 1% DV.