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Radicchio & Fennel Salad (Insalata di radicchio e finocchio)

January/February 1993

Your rating: None Average: 2.5 (2 votes)

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


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

Makes: 6 servings

Active Time:

Total Time:

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

  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.

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



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