• 6servings

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C

Ingredients Jump to Instructions ↓

  1. 1 large carrot, peeled

  2. 1 small head Bibb lettuce, torn into bite-size pieces

  3. 1 head radicchio, torn into bite-size pieces

  4. 1 large fennel bulb, trimmed, cut crosswise into 1/8-inch-thick slices

  5. 5 tablespoons extra-virgin olive oil

  6. 3 tablespoons fresh lemon juice or red wine vinegar

Instructions Jump to Ingredients ↑

  1. Using vegetable peeler and working over large bowl, cut carrot into long thin ribbons. Add lettuce, radicchio and fennel. Drizzle olive oil and lemon juice over salad and toss to coat. Season salad to taste with salt and pepper.


Send feedback