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Ingredientes
- 2 x heads Radicchio
- 2 lrg fennel bulbs, peeled, cored and sliced
- 3 x naval oranges, peeled and sectioned
- 1/4 c. shallots, finely minced
- 1/4 c. extra virgin extra virgin olive oil
- 2 Tbsp. Balsamic vinegar
- 1 tsp fresh basil, minced
- Â Â Salt and pepper to taste
Direcciones
- Combine the radicchio, sliced fennel, naval oranges and shallots together in a large bowl. Combine extra virgin olive oil, Balsamic vinegar, basil and salt and pepper in a cruet and shake well. Pour dressing over salad and toss just before serving.
- Chefs Notes: Not much room for improvement here.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 473g | |
| Calories 639 | |
| Calories from Fat 484 | 76% |
| Total Fat 54.75g | 68% |
| Saturated Fat 7.47g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 191mg | 8% |
| Potassium 1595mg | 46% |
| Total Carbs 36.59g | 10% |
| Dietary Fiber 10.6g | 35% |
| Sugars 4.87g | 3% |
| Protein 5.44g | 9% |
