Photo: Anna Pelzer
Fennel and Radicchio Salad with Olive Vinaigrette
9 ingredients
Makes 2 servings
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Estimated Nutrition (whole recipe, rough)
167
Calories
2g
Protein
14g
Fat
11g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Olive | 1 large (4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Chives | 1 tbsp (3g) | 1 |
| Radicchio | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 teaspoons Dijon mustard
- 2 teaspoons lemon juice
- 3 tablespoons extra-virgin olive oil
- 1/4 cup chopped pitted Kalamata olives
- 1 medium fennel bulb (3/4 pound)
- 4 ounces radicchio or Treviso, leaves torn into smaller pieces
- 1/4 cup basil leaves, torn if large
- 1 tablespoon chopped chives (optional)
- Mandoline or other adjustable blade slicer
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes