Grilled "Tricolore" Salad with Radicchio, Fennel and Parsley recipes

Grilled "Tricolore" Salad with Radicchio, Fennel and Parsley recipes
10 Ingredients
  • 1 small heads radicchio (about 3/4 pound), cut into 6 wedges through the core
  • 1 large fennel bulb, sliced lengthwise 1/3 inch thick
  • 1/4 cup extra-virgin olive oil, plus more, for brushing
  • salt
  • freshly ground black pepper
  • 1 cup parsley leaves, half left whole and half roughly chopped
  • 2 tablespoons sherry vinegar
  • 1 teaspoon mustard
  • 1/2 teaspoon honey
  • pecorino cheese
Nutrition
138
7% daily value
5 servings
                                       
                                            vegetarian, gluten-​free
     

Fat

17% 11

Saturated

8% 2

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 1

Carbs

3% 9

Carbs (net)

- 6

Fiber

12% 3

Sugars

- 3

Sugars, added

- 1

Protein

4% 2

Cholesterol

- 0

Sodium

15% 366

Calcium

6% 62

Magnesium

6% 26

Potassium

11% 523

Iron

9% 2

Zinc

6% 1

Phosphorus

9% 66

Vitamin A

9% 79

Vitamin C

32% 28

Thiamin (B1)

2% 0

Riboflavin (B2)

4% 0

Niacin (B3)

4% 1

Vitamin B6

6% 0

Folate equivalent (total)

19% 75

Folate (food)

- 75

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

24% 4

Vitamin K

345% 414

Sugar alcohols

- 0

Water

- 133
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