Radicchio & Fennel Salad (Insalata di radicchio e finocchio)

From EatingWell: January/February 1993 — Subscribe Now!

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

Radicchio & Fennel Salad (Insalata di radicchio e finocchio) Recipe

6 servings

Active Time: 20 minutes

Total Time: 30 minutes

Nutrition Profile

Ingredients

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

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.

Tips & Notes

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

Nutrition

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