Directions:
- Cut fennel bulbs lengthwise into 1/2-inch-thick slices, keeping core (root end) intact. Cut radicchio into eighths, keeping core (root end) intact. Place fennel and radicchio in a single layer in an aluminum foil-lined jelly-roll pan.
- Whisk together orange juice, next 3 ingredients, and 1/2 tsp. salt. Gradually whisk in oil. Reserve 1/2 cup vinaigrette for later use. Drizzle remaining vinaigrette over fennel and radicchio, and sprinkle with remaining 1/4 tsp. salt. Let stand 5 minutes.
- Coat cold cooking grate with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high). Place fennel on cooking grate, and grill, covered with grill lid, 5 to 7 minutes on each side; remove fennel. Add radicchio, and grill, covered with grill lid, 1 to 2 minutes. Toss fennel and radicchio with reserved 1/2 cup vinaigrette.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1423.67 Kcal (5961 kJ) | ||
| Calories from fat | 1065.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 118.39g | 182% | |
|---|---|---|---|
| Sodium | 2241.04mg | 93% | |
| Potassium | 4236.48mg | 90% | |
| Total Carbs | 85.35g | 28% | |
| Sugars | 13.91g | 56% | |
| Dietary Fiber | 28.73g | 115% | |
| Protein | 11.32g | 23% | |
| Vitamin C | 178.1mg | 297% | |
| Iron | 9.8mg | 55% | |
| Calcium | 493.9mg | 49% | |
| Amount Per 100 g | |||
| Calories | 116.91 Kcal (489 kJ) | ||
| Calories from fat | 87.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.72g | 182% | |
|---|---|---|---|
| Sodium | 184.04mg | 93% | |
| Potassium | 347.91mg | 90% | |
| Total Carbs | 7.01g | 28% | |
| Sugars | 1.14g | 56% | |
| Dietary Fiber | 2.36g | 115% | |
| Protein | 0.93g | 23% | |
| Vitamin C | 14.6mg | 297% | |
| Iron | 0.8mg | 55% | |
| Calcium | 40.6mg | 49% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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