Radicchio, Fennel and Apple Salad with Rosemary Vinaigrette
Recipe type: Salad
Cuisine: Food is Medicine, Healing foods
Prep time: 
Total time: 
Serves: 4 servings
  • 1 head of radicchio (Chichorium intybus), sliced thin
  • 1 fennel bulb (Foeniculum vulgare), sliced thin
  • 1 apple, cored and diced
  • 1 tbsp. rosemary leaves, coarsely chopped
  • 1 garlic clove, peeled and minced
  • 1 tsp. dijon mustard
  • 1 tsp. local honey
  • ¼ cup red wine vinegar
  • ½ cup extra virgin olive oil
  • ¼ tsp. sea salt
  • Freshly ground black pepper
  1. Chop radicchio into bite sized pieces
  2. Peel or discard outer leaf of fennel, and remove stalks
  3. Slice fennel bulb thinly
  4. Core apple and cut into thin matchsticks
  5. Toss radicchio, fennel and apple in salad bowl
  6. Put rosemary, garlic, mustard, honey, vinegar, olive oil, sea salt and black pepper into a blender or food processor and blend until creamy.
  7. Drizzle on salad and toss
  8. Enjoy!
Recipe by Andrea Beaman at https://andreabeaman.com/radicchio-fennel-and-apple-salad-with-rosemary-vinaigrette/