Lunch: Fennel and Radicchio Salad with Olive Vinaigrette
Recipe by Kay Chun This crisp, colorful salad is a refreshing accompaniment to any meal, whether you serve it after, before, or with the main course. The slightly sweet nature of fennel pairs well with radicchio's mild bitterness. The lemony olive vinaig
This recipe includes fertility superfoods such as:
Health and fertility benefits of Fennel and Radicchio Salad with Olive Vinaigrette
Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.
Ingredients
2 teaspoons Dijon mustard
2 teaspoons lemon juice
3 tablespoons extra-virgin olive oil
1/4 cup chopped pitted Kalamata olives
1 medium fennel bulb (3/4 pound)
4 ounces radicchio or Treviso, leaves torn into smaller pieces
1/4 cup basil leaves, torn if large
1 tablespoon chopped chives (optional)
Special equipment: Mandoline or other adjustable blade slicer
Instructions
Whisk together, mustard, lemon juice, oil, and 1/8 teaspoon pepper in a large bowl until well blended. Stir in olives.
Trim fennel bulb and remove tough outer layer. Halve bulb lengthwise, then thinly slice lengthwise using mandoline.
Add fennel, radicchio, basil, and chives to vinaigrette in bowl and gently toss until evenly coated. Season with salt and pepper.
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Nutrition Facts
Serving Size: 2
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
