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15 minutes
Prep: 10 minutes
146 calories per serving view nutrition facts
4 servings
suggest servings
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| 1 | each | chicory | head |
| 1/2 | each | endive | head curly |
| 1 | each | fennel bulb | |
| 1 | small | radicchio | head |
| 8 | each | radishes | |
| 5 | tablespoons | olive oil | |
| 2 | tablespoons | red wine vinegar | |
| 1 | x | salt and black pepper |
Slice the chicory across in thin rings.
Divide the endive into leaves and arrange in a salad bowl.
Cut the fennel into quarters and then slice each quarter thinly.
Mix the fennel and chicory and arrange on the endive leaves.
Tear the radicchio into small pieces and place in the bowl.
Slice the radishes thinly and sprinkle on top of the salad.
Mix together the oil and vinegar.
Season well and pour over the salad.
Toss well and serve at once.
| % Daily Value* | |
| Total Fat 16.0g | 25% |
| Saturated Fat 2.0g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Total Carbohydrate 0.0g | 0% |
| Dietary Fiber 0.0g | 1% |
| Sugars 0.0g | |
| Protein 0.0g | 0% |
| Vitamin A | 0% | Vitamin C | 2% | |
| Calcium | 0% | Iron | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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“Chestnuts roasting on an open fire/Jack Frost nipping at your nose…” ...
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