Fennel Radicchio Salad Recipes
ITALIAN RADICCHIO & FENNEL SALAD
Radicchio is the wild chicory of Italy and has two seasons - Winter & Summer so it is very popular! The red color of the radicchio and the creamy white of the fennel makes this a very attractive, tasty salad
Provided by Bergy
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Clean the fennel Bulb, cut off the top leaves and the rough bottom.
- Cut the bulb into 1/2" strips.
- Arrange Lettuce, olives and fennel artistically on a serving plate.
- Combine in a blender or food processor the dressing ingredients, blend& process 10 seconds.
- Season with salt and a dash of sugar.
- Pour over the salad& serve.
FENNEL-RADICCHIO SALAD
Categories Salad Leafy Green Olive Vegetable Appetizer Side No-Cook Picnic Valentine's Day Low Cal Fennel Winter Shower Bon Appétit Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 Servings
Number Of Ingredients 6
Steps:
- Whisk 3 tablespoons olive oil, lemon juice and minced shallot to blend in small bowl. Season dressing to taste with salt and pepper.
- Toss fennel and radicchio with dressing in medium bowl. Divide salad between 2 plates. Garnish with sliced olives and serve.
FENNEL AND RADICCHIO SALAD WITH OLIVE VINAIGRETTE
Provided by Kay Chun
Categories Salad Olive Appetizer Side No-Cook Valentine's Day Vegetarian Quick & Easy Fennel Winter Vegan Radicchio Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 10
Steps:
- Whisk together, mustard, lemon juice, oil, and 1/8 teaspoon pepper in a large bowl until well blended. Stir in olives.
- Trim fennel bulb and remove tough outer layer. Halve bulb lengthwise, then thinly slice lengthwise using mandoline.
- Add fennel, radicchio, basil, and chives to vinaigrette in bowl and gently toss until evenly coated. Season with salt and pepper.
FENNEL AND RADICCHIO SALAD WITH GORGONZOLA
Insalata trevigiana is an Italian salad from the city of Treviso with radicchio and fennel topped by Gorgonzola cheese
Provided by samanthab
Categories European
Time 10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut off the fennel leaves and reserve for the garnish. Wash the fennel, remove the hard core and thinly slice the bulb. Put into a bowl. Wash and trim the radicchio, shred, but not too finely, and add to the bowl.
- Roughly chop the walnuts, dice the Gorgonzola and add both to the salad. Roughly chop the parsley. Make a dressing from the oil, lemon juice, vinegar, honey and parsley.
- Season to taste with salt and pepper. Pour over the salad and mix well. Serve immediately garnished with fennel leaves.
Nutrition Facts : Calories 268.4, Fat 25.2, SaturatedFat 7.2, Cholesterol 18.8, Sodium 354.1, Carbohydrate 5.6, Fiber 0.2, Sugar 4.4, Protein 5.6
FENNEL AND RADICCHIO SALAD WITH ANCHOVY AND EGG
The combination of sweet fennel, bitter radicchio and salty anchovy is a winning one. Look for fennel with the tops still attached and firm, pale green bulbs. As for anchovies, any type will work, but spend a bit more for a better brand of anchovies, packed in glass jars. (Anchovies from Spain are quite good.) If using tinned supermarket anchovies, rinse the fillets and pat dry before using to mute their fishiness.
Provided by David Tanis
Categories salads and dressings, vegetables, appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Using a sharp knife or a mandoline, slice fennel crosswise 1/8-inch thick. Place slices in a wide salad bowl, and season with salt and pepper to taste. Add olive oil, lemon juice and zest, and garlic. Toss everything together, coating the fennel well. Taste for salt and adjust. (This can be done up to 30 minutes ahead.)
- Remove and discard any wilted outer leaves of radicchio. Separate tender leaves, tearing large ones into smaller pieces.
- To finish the salad, quarter the eggs. Add radicchio to the salad bowl and sprinkle very lightly with salt. Toss together radicchio and fennel, coating everything well. Garnish with quartered eggs. (Yolks should have a moist center.) Top eggs with the anchovy fillets.
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