Fennel, Radicchio, and Citrus Salad
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
15 mins
-
Total Time
15 mins
-
Servings
4 servings
-
Calories
175 kcal
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Course
Salad
-
Cuisine
Mediterranean
Fennel, Radicchio, and Citrus Salad
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Fennel and citrus salad with fennel vinaigrette is a light, healthy, Mediterranean salad and makes a nice change from the same old bowl of greens.
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Ingredients
- 2 small bulbs fennel
- 1 small head radicchio (use 1/2 head if your head is larger)
- 1 orange
- 1 pink grapefruit
- fresh cracked black pepper to taste
Fennel Vinaigrette (you'll have extra dressing)
- 1/2 cup olive oil
- 2 Tbsp champagne vinegar (or other mild white vinegar)
- 2 Tbsp fresh lemon juice
- 1 tsp honey dijon mustard *If using regular Dijon mustard, add a dab of honey as well
- 1 fistful fennel fronds
- salt to taste
Instructions
- Trim the stalks from the fennel and peel off any rough outer leaves. Slice 1/8 inch on a mandoline slicer, or with a very sharp knife. Reserve the leafy fronds. If your fennel is young you don't need to remove the core, but if your bulb is larger, remove the core before slicing.
- If your fennel starts to brown, put it in a bowl of cold water with lemon juice.
- If your radicchio is whole, then halve it, remove the core, and thinly slice or shred it.
- Remove the peel and either segment or slice the orange and grapefruit into thin slices
- Arrange the radicchio, fennel, and citrus on a plate or platter.
- Put the dressing ingredients in a jar big enough to fit your immersion blender and blend until smooth and creamy. Taste to adjust the seasonings, or the acidity through the lemon juice and vinegar. If you like you can blend in more fennel fronds.
- Drizzle the dressing over the salad, and top with freshly cracked black pepper, and some fennel fronds.
Notes
- If you'd like to make the salad ahead of time, leave off the dressing until you're ready to serve.
Nutrition Information
Show Details
Serving
0.25of recipe
Calories
175kcal
(9%)
Carbohydrates
13g
(4%)
Protein
1g
(2%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
10g
Sodium
15mg
(1%)
Potassium
267mg
(8%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Vitamin A
821IU
(16%)
Vitamin C
42mg
(47%)
Calcium
35mg
(4%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Serving | 0.25of recipe | |
| Calories | 175kcal | 9% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 15mg | 1% |
| Potassium | 267mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 821IU | 16% |
| Vitamin C | 42mg | 47% |
| Calcium | 35mg | 4% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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