Fennel, Arugula and Radicchio Salad

Recipe By: Calphalon Team  -  Originally Published: 8/29/2009


Instead of radishes, try dried cranberries or sliced pear or apple to balance the strong flavors of the greens.

  • Servings: Serves 4-6
  • Prep Time: Less than 15 Minutes
  • Cook Time: Less than 15 Minutes
  • Level: Beginner
  • Course: Appetizer


1 medium fennel bulb, trimmed

1 small head radicchio, leaves separated and torn into 2-in. pieces

2 bunches arugula, stems removed

12 small radishes, thinly sliced

1/4 c. extra-virgin olive oil

2 Tbsp. white wine vinegar

1 shallot, minced

1 clove garlic, minced

salt and freshly ground black pepper

3-oz. chunk Pecorino Romano cheese, shaved into thin slices

1 bunch baby radishes with fresh bright green leaves


With a sharp knife, mandoline or electric meat slicer, shave the fennel into paper-thin slices.  Place in a large bowl.

Add radicchio, arugula and radishes.

In a small bowl, whisk the olive oil, vinegar, shallot and garlic.  Season with salt and pepper.

To serve, toss the vinaigrette with the fennel, arugula, radicchio and radishes.  Transfer to a platter and scatter the shaved Pecorino cheese over the top.

Garnish with baby radishes and serve immediately.