Best 4 Fennel Radicchio Salad Recipes

Fennel radicchio salad is a refreshing and flavorful dish that can be enjoyed as a side salad or a light main course. With its vibrant colors and crisp textures, this salad is a great way to add some variety to your meals. If you're looking for a delicious and healthy recipe for fennel radicchio salad, then you'll love this article. We've gathered some of the best recipes from around the web, so you're sure to find one that you'll enjoy.

Let's cook with our recipes!

FRISéE, RADICCHIO, AND FENNEL SALAD WITH MUSTARD VINAIGRETTE

Frisée, Radicchio, and Fennel Salad with Mustard Vinaigrette image

Provided by Gina Marie Miraglia Eriquez

Categories Salad Mustard Side No-Cook Easter Vegetarian Quick & Easy Pine Nut Fennel Healthy Vegan Lettuce Radicchio Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 13

Ingredients

1/4 cup pine nuts
1 medium fennel bulb, stalks and fronds removed, and base trimmed
6 ounces radicchio, halved and thinly sliced crosswise (4 cups)
6 ounces frisée, torn into 2-inch pieces (5 cups)
1/2 cup fresh mint leaves
3 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon finely chopped shallot
1 teaspoon coarse-grain Dijon mustard
Salt
Freshly ground black pepper
Special Equipment
A mandoline

Steps:

Heat oven to 350°F with rack in middle.
Spread pine nuts in a small baking sheet and bake until pale golden, about 8 minutes. Let cool.
Using mandoline, thinly slice fennel bulb crosswise, beginning at base, into a large bowl, stopping about halfway up bulb (reserve remaining bulb for another use). Toss fennel with radicchio, frisée, and mint.
Whisk together oil, vinegar, shallot, Dijon mustard, and 1/4 teaspoon each of salt and pepper in a small bowl.
Toss salad well with vinaigrette and pine nuts. Season to taste, if necessary, with salt and pepper.

TRI-COLOR SALAD (ARUGULA, RADICCHIO, AND FENNEL SALAD)

Tri-Color Salad (Arugula, Radicchio, and Fennel Salad) image

This festive green, white, and red salad complements any Italian meal.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 7

Ingredients

1/4 cup red-wine vinegar
1/4 cup extra-virgin olive oil
Rounded 1/2 teaspoon coarse salt
Fresh black pepper
4 ounces baby arugula
1/2 head radicchio, thinly sliced (2 cups)
1 fennel bulb, halved, cored, and thinly sliced

Steps:

Add arugula, radicchio, and fennel to bowl. Drizzle red-wine vinegar, olive oil on top of lettuce. Season with salt and black pepper to taste and toss.

ITALIAN RADICCHIO & FENNEL SALAD

Italian Radicchio & Fennel Salad image

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

Ingredients

1 head radicchio
1 fennel bulb
1 ounce black olives
1/4 cup lite olive oil (or other veggie oil)
1 tablespoon fresh lemon juice
1 anchovy, filet
3 black olives, pitted
salt & pepper
1 pinch sugar

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.

RADICCHIO, SHAVED FENNEL, AND POMEGRANATE SALAD

Radicchio, Shaved Fennel, and Pomegranate Salad image

Provided by Diana Yen

Yield Makes 6 to 8 servings

Number Of Ingredients 12

Ingredients

For the dressing:
1/4 cup extra-virgin olive oil
2 tablespoons red-wine vinegar
1 tablespoon finely chopped shallot
1 teaspoon whole-grain Dijon mustard
Kosher salt
Feshly ground pepper
For the salad:
1 medium fennel bulb, trimmed and thinly sliced using a sharp chef's knife or a mandoline
6 ounces radicchio (preferably Treviso), trimmed, leaves separated and torn if large
1 small bunch chives, cut into 2-inch lengths
1/3 cup pomegranate seeds

Steps:

In a large serving bowl, whisk together oil, vinegar, shallot, and mustard. Season with salt and pepper. Add the fennel and radicchio; toss to combine with dressing. Let sit for 5 minutes to soften. Serve topped with chives and pomegranate seeds.

Tips:

Choose the freshest ingredients possible. Fennel and radicchio should be crisp and brightly colored. Oranges should be heavy for their size and have smooth, unblemished skin.
Use a sharp knife to slice the fennel and radicchio. This will help to prevent them from bruising.
Do not overdress the salad. A light vinaigrette dressing is all that is needed to enhance the flavors of the salad.
Serve the salad chilled. This will help to keep the fennel and radicchio crisp.
Garnish the salad with a few orange segments and crumbled goat cheese. This will add a pop of color and flavor.

Conclusion:

With its vibrant colors and refreshing flavors, fennel radicchio salad is a delicious and healthy dish that's sure to please everyone at your table. Here are a few other tips for making the most of this salad:

For a more substantial salad, add some grilled chicken or shrimp.
If you don't have any oranges on hand, you can substitute another citrus fruit, such as grapefruit or lemon.
This salad is also a great way to use up leftover fennel and radicchio.

So next time you're looking for a delicious and healthy salad, give this fennel radicchio salad a try. You won't be disappointed!