Radicchio, Radish, and Fennel Salad Recipe | Vegetarian Times Skip to main content

Radicchio, Radish, and Fennel Salad

This refreshing salad demonstrates how very thin slicing can take the edge off strongly flavored vegetables such as radicchio, fennel, and radishes. While all the veggies for this recipe can be sliced ahead of time, wait until the last minute to add the Lemon-Mint Dressing. This will prevent the delicate veggie pieces from getting soggy.


Ingredient Set Name: 



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1 large head radicchio, quartered and thinly shredded
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6 red radishes, finely sliced
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1 fennel bulb, trimmed, halved, and finely sliced
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1 large cucumber, sliced into ¼-inch matchsticks

Ingredient Set Name: 

Lemon-Mint Dressing


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½ cup fresh mint leaves
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¼ cup lemon juice
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¼ cup olive oil
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2 Tbs. pure maple syrup
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1½ Tbs. Dijon mustard


1. To make Salad: Toast pine nuts in skillet over medium heat 5 minutes, or until golden brown. Transfer to plate to cool.

2. Combine radicchio, radishes, fennel, and cucumber in large bowl.

3. To make Lemon-Mint Dressing: Purée mint, lemon juice, oil, maple syrup, and mustard in blender until smooth. Season with salt and pepper. Add dressing to salad; toss to coat, and garnish with toasted pine nuts.

Nutrition Information: 

2 g
Total Fat: 
12.5 g
Saturated Fat: 
1.5 g
10 g
0 mg
166 mg
2 g
4 g
Serves 8

Comments on this Recipe

While this recipe was a nice change and something different, I don't think it was all that great.

This salad is wonderful! I followed the recipe very faithfully so I could try it as written and my husband and I both loved it. I'm looking forward to leftovers tonight (I kept the dressing and salad separate so it didn't get soggy). The dressing is outstanding and would liven up any kind of salad. Thanks, Vegetarian Times!

tasty refreshing and crunchy. Only thing I changed was instead of 1/2 cup of oil I used 1/4 cup and replaced the rest with water to reduce the cals.