Best Italian Radicchio Fennel Salad Recipes

Fennel-Radicchio Salad image

Yield Makes 2 Servings

Number Of Ingredients 6

3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 shallot, minced
1 small fresh fennel bulb, trimmed, cut vertically into thin slices
1 1/2 cups bite-size pieces radicchio
3 tablespoons sliced pitted black olives

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 image

Provided by Kay Chun

Yield Makes 2 servings

Number Of Ingredients 10

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)
Special Equipment
Mandoline or other adjustable blade slicer

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.

Radicchio, Shaved Fennel, and Pomegranate Salad image

Provided by Diana Yen

Yield Makes 6 to 8 servings

Number Of Ingredients 12

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.

Italian Radicchio & Fennel Salad image

Provided by Bergy

Categories Vegetable

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

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.