Fennel and Radicchio Salad

1 Reviews
100% would make this recipe again

The slightly bitter flavor of radicchio goes perfectly with the aniseed taste of fennel in this salad.

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Preparation : 15 min
160 calories/serving


1 fennels, very thinly sliced 360 g
1 radicchio (red chicory), trimmed and leaves separated 300 g
1/4 cup walnuts, chopped 26 g
1 pinch salt [optional] 0.1 g
ground pepper to taste [optional]
3 tbsp lemon juice, freshly squeezed 1 lemon
3 tbsp extra virgin olive oil 45 mL

Before you start

A mandolin will make slicing easier.


  1. Remove the stalk and feathery leaves of the fennel. Thinly slice it with a mandolin, then place on a large platter. Add the radicchio leaves and walnuts.
  2. In a small bowl whisk together oil, lemon juice, salt, and pepper. Drizzle over salad and serve.

Nutrition Facts Table

per 1 serving (140 g)


% Daily Value




15 g

23 %

Saturated 1.8 g
+ Trans 0 g

9 %


0 mg


40 mg

2 %


8 g

3 %


2 g

10 %


1 g

Net Carbs

6 g


3 g

Vitamin A

51 %

Vitamin C

27 %


4 %


7 %


This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Folacin, Vitamin A, Vitamin E, Vitamin K
Good source of  :
Copper, Manganese, Potassium
Source of  :
Fibre, Iron, Magnesium, Omega-3, Omega-6, Phosphorus, Vitamin B6, Vitamin C, Zinc
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Cholesterol, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 1
Fats 3

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1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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