This Italian fennel, radicchio and rocket salad with black olives and reduced balsamic is a great salad to accompany your fish and meats dishes. Delicious and sophisticated, this salad is also great as a starter.
Nutrient-dense and liver-supporting
Fennel, red radicchio, and rocket salad are rich in complementary nutrients and beneficial for liver and digestive support. The flavours blend deliciously, and the addition of black olives and reduced balsamic vinegar
The ingredient list
- Fennel
- Red radicchio
- Arugula or rocket leaves
- Black olives
- EVOO
- A generous pinch of dry oregano
- Fennel seeds
- A dash of lemon juice
- A dash of reduced balsamic vinegar
- Sea salt to taste
The seasoning
The seasoning is fundamental to give flavour to the salad. Use a good quality extra-virgin olive oil, a dash of fresh lemon juice, lashings of dry organic oregano and just a few drops of a reduced balsamic vinegar.
Low-carb meal idea
You can try this salad with pan-fried seabass fillets and baked fennel for a low-carb option.
How to make this Italian fennel, radicchio and rocket salad
Fennel, radicchio and rocket salad
Ingredients
- 1 Fennel
- 6-8 leaves Red radicchio
- 1/2 packet Arugula or rocket leaves
- 8 Black olives
- EVOO
- A generous pinch of dry oregano
- A dash of lemon juice
- A dash of reduced balsamic vinegar
- Sea salt to taste
- a dash Fennel seeds
Instructions
- Wash and prepare the salad leaves and fennel. Use your hands to break the salad leaves and place them in a salad bowl.
- Shave the fennel with vegetable peeler and add it to the salad, add the pitted black olives cut in half and the seasoning. Toss it well and serve!
More fennel and radicchio salads that you may like..
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Claudia Armani
Health Coach
Really simple recipe that looks delicious. Thank you
Thank you, Anne
I haven’t had fennel in a while. This looks delicious and nutritious. I love the simplicity too.
Thank you Joan!