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Ingredientes
- 3 Tbsp. Extra virgin olive oil
- 1 Tbsp. Fresh lemon juice
- 1 x Shallot, chopped
- 1 sm Fresh fennel bulb, trimmed, cut vertically into thin slices
- 1 1/2 c. Bite-size pcs radicchio
- 3 Tbsp. Sliced pitted black olives
Direcciones
- Whisk 3 Tbsp. extra virgin olive oil, lemon juice and chopped shallot to blend in small bowl. Season dressing to taste with salt and pepper.
- Toss fennel and radicchio with dressing in medium bowl. Divide salad between 2 plates. Garnish with sliced olives and serve.
- Makes 2 Servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 319g | |
| Calories 785 | |
| Calories from Fat 726 | 92% |
| Total Fat 81.47g | 102% |
| Saturated Fat 11.22g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 101mg | 4% |
| Potassium 882mg | 25% |
| Total Carbs 16.04g | 4% |
| Dietary Fiber 5.8g | 19% |
| Sugars 0.69g | 0% |
| Protein 2.93g | 5% |
