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Published: Wednesday, 4/2/2014 - Updated: 12 months ago

Dinner Tonight: Radicchio, Radish, and Fennel Salad

"This salad is a godsend in winter and early spring, when even the iceberg lettuce looks a little worse for wear in the produce aisle," notes the introduction to the recipe.

Radicchio, Radish, and Fennel Salad

From Vegetarian Times Everything Vegan: 250+ Easy, Healthy Recipes for Food Lovers and Compassionate Cooks, edited by Mary Margaret Chappell and published by John Wiley & Sons, Inc.


  • 1/2 cup pine nuts
  • 1 large head radicchio, quartered and thinly shredded
  • 6 small radishes, thinly sliced
  • 1 small fennel bulb, trimmed, halved, and thinly sliced
  • 1 large cucumber, sliced into 1/4" matchsticks
  • Dressing:
  • 1/2 cup mint leaves
  • 1/4 cup fresh lemon juice
  • 1/4 cup olive oil
  • 2 tablespoons maple syrup
  • 1-1/2 tablespoons Dijon mustard

To make salad: Toast pine nuts in skillet over medium heat 5 minutes, or until golden brown. Transfer to plate to cool. Combine radicchio, radishes, fennel, and cucumber in large bowl.

To make dressing: Puree 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.

Serves 8.

Have a recipe that is fast and healthy? Send it to food@theblade or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.

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