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Fennel, Parsley, and Radicchio Salad with Pine Nuts and Raisins

Pale fennel, dark green parsley, and magenta radicchio glisten with the citrusy vinaigrette. Serve this salad with Butternut Squash Soup with Toasted Walnuts.

Cooking Light OCTOBER 2005

  • Yield: 6 servings


  • 1/3 cup golden raisins
  • 4 cups thinly sliced fennel bulb (about 1 large bulb)
  • 4 cups torn radicchio (about 1 medium head)
  • 1 1/2 cups loosely packed fresh flat-leaf parsley leaves
  • 1/4 cup fresh orange juice
  • 1 1/2 tablespoons red wine vinegar
  • 2 teaspoons extravirgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons pine nuts, toasted


Place golden raisins in a small saucepan, and cover with water. Bring to a boil; remove from heat. Cover and let stand 10 minutes. Drain well.

Place sliced fennel, torn radicchio, and parsley leaves in a large bowl, and toss gently to combine. Combine the orange juice, vinegar, olive oil, salt, and black pepper, stirring well with a whisk. Stir in raisins. Drizzle orange juice mixture over fennel mixture, and toss gently to coat. Arrange 1 1/3 cups salad on each of 6 plates; sprinkle each serving with 1 teaspoon nuts.

Nutritional Information

Amount per serving
  • Calories: 91
  • Calories from fat: 38%
  • Fat: 3.8g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 1.2g
  • Protein: 2.3g
  • Carbohydrate: 14.3g
  • Fiber: 3g
  • Cholesterol: 0.0mg
  • Iron: 1.9mg
  • Sodium: 243mg
  • Calcium: 61mg

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Fennel, Parsley, and Radicchio Salad with Pine Nuts and Raisins Recipe