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Radicchio & Fennel Salad (Insalata di radicchio e finocchio)
Radicchio & Fennel Salad (Insalata di radicchio e finocchio)
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From: EatingWell Magazine, January/February 1993
The distinctive and contrasting flavors of fennel and radicchio need only the lightest of dressings.
- By: G. Franco Romagnoli EatingWell Recipe Contributor
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 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
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Active
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Ready In
- 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.
- Per serving: 34 calories; 2 g fat(0 g sat); 1 g fiber; 5 g carbohydrates; 1 g protein; 25 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 382 IU vitamin A; 7 mg vitamin C; 24 mg calcium; 0 mg iron; 91 mg sodium; 249 mg potassium
- Carbohydrate Servings: ½
- Exchanges: Free Food
