Arugula And Radicchio Salad With Shaved Fennel
Arugula And Radicchio Salad With Shaved Fennel
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 170
- Total Fat
- 14
- Saturated Fat
- 2
- Carbohydrates
- 12
- Dietary Fiber
- 3
- Sugar
- 6
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 321
- Total: 15 min
- Active: 15 min
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 170
- Total Fat
- 14
- Saturated Fat
- 2
- Carbohydrates
- 12
- Dietary Fiber
- 3
- Sugar
- 6
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 321
- Total: 15 min
- Active: 15 min
Ingredients
1 small clove garlic, minced
1 small shallot, minced
2 teaspoons honey
Juice of half a lemon
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
3 handfuls baby arugula
1 Belgian endive, halved and thinly sliced
1 bulb fennel, fronds removed, halved and very thinly sliced
1 head radicchio, halved and thinly sliced
Directions
- Whisk together the garlic, shallot, honey, lemon juice, a big pinch salt and some pepper in a large serving bowl. Whisk in the olive oil until emulsified.
- Add the arugula, endive, fennel and radicchio and toss to coat with the dressing. Serve immediately.
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