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Easy Esselstyn Diet Recipes with Pictures: Radicchio, Fennel and Pear Salad




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Radicchio, Fennel and Pear Salad


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This is an easy to prepare salad serving as a satisfying meal because of its full flavor. Radicchio comes in various levels of compactness and reddish color. In any case it is very refreshing on a hot summer day.


This is salad heaven for gustatory adventures providing an unexpected rich pallet of invigorating flavors and textures. The natural bitterness of the green is buffered by the added green leaf lettuce but contrasted by the liquorish sweet taste of the fennel and the rich sweet bosc pears. The crisp but firm texture all of the greens enhance their presentation.

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Get in Advance:

1 head of green lettuce, leaves torn into small 1-2 inch pieces

1 head of radicchio, leaves torn into small 1-2 inch pieces

1 Florence fennel bulb, halved, cored and cut length-wise in thin slices

2 Bosc pears, peeled, cored and cut into small pieces

2 tablespoons of fat-free raspberry dressing


Have On Hand:

Crisp bread




(Adapted and expanded from


For 2 portions. Total prep-time 30 min.


Preparing the fennel bulb and pears

Half the fennel bulb, cut in half and remove the core.

The, slice the halves length-wise

Peel the Bosc pears, half, core and cut into small pieces

Prepare the lettuce

Detach the leaves from stem and wash thoroughly

Rip the green lettuce into small bite-size pieces

Cut out the central stems of radicchio leaves and then rip into small bite-size pieces

Dispose of stems and core


Tossing the salad

Put two tablespoons of raspberry dressing into the salad bowl

Place all four ingredients in small batches into the bowl and combine carefully with dressing


Serve with crisp bread



Preparing the fennel


Decored fenel bulb



Cutting the halfed fennel bulb lenth-wise


Preparing the pears




Washing the radicchio


Destemming the radicchio leaves




Ready for making the salad


Coving dressing with a first batch for tossing







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