The slightly bitter flavor of radicchio goes perfectly with the aniseed taste of fennel in this salad.
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 |
A mandolin will make slicing easier.
per 1 serving (140 g)
Amount % Daily Value |
Calories 160 |
Fat 15 g 23 % |
Saturated
1.8 g
9 % |
Cholesterol 0 mg |
Sodium 40 mg 2 % |
Carbohydrate 8 g 3 % |
Fibre 2 g 10 % |
Sugars 1 g |
Net Carbs 6 g |
Protein 3 g |
Vitamin A 51 % |
Vitamin C 27 % |
Calcium 4 % |
Iron 7 % |
Food Group | Exchanges |
---|---|
Fruits | 0 |
Vegetables | 1 |
Fats | 3 |