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

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; carbohydrates 4.6g; dietary fiber 1.4g; sugars 2.3g; fat 1.7g; saturated fat 0.3g; vitamin a iu 382.2IU; vitamin c 6.6mg; folate 24.8mcg; calcium 23.8mg; iron 0.4mg; magnesium 9.8mg; potassium 248.9mg; sodium 90.5mg.

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