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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 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


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

Nutrition information

  • 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: 0
  • Exchanges: Free Food

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