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Picture of Treviso and Radish Salad with Walnut–Anchovy Dressing
american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1157 kcal 58 %
  • Fat 114 g 176 %
  • Saturated 13 g 67 %
  • Carbs 26 g 9 %
  • Fiber 10 g 39 %
  • Protein 20 g 40 %
  • Cholesterol 7 mg 2 %
  • Sodium 1088 mg 45 %
  • Calcium 214 mg 21 %
  • Magnesium 194 mg 46 %
  • Potassium 1324 mg 28 %
  • Iron 6 mg 36 %
  • Zinc 5 mg 41 %
  • Phosphorus 441 mg 63 %
  • Vitamin A 139 µg 15 %
  • Vitamin C 68 mg 76 %
  • Thiamin (B1) 0 mg 32 %
  • Riboflavin (B2) 0 mg 22 %
  • Niacin (B3) 4 mg 23 %
  • Vitamin B6 1 mg 55 %
  • Folate equivalent (total) 265 µg 66 %
  • Vitamin B12 0 µg 3 %
  • Vitamin D 0 µg 1 %
  • Vitamin E 13 mg 87 %
  • Vitamin K 999 µg 832 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Treviso and Radish Salad with Walnut–Anchovy Dressing recipes

Ingredients

  • ¾ cup walnuts
  • 2 oil-packed anchovy fillets, drained, finely chopped
  • 1 garlic clove, finely grated
  • ¼ cup olive oil
  • 2 tablespoons Champagne vinegar or white wine vinegar
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • Kosher salt, freshly ground pepper
  • 2 small heads of Treviso radicchio, thinly sliced lengthwise
  • 1 celery stalk, thinly sliced
  • 4 radishes, thinly sliced
  • ½ cup fresh parsley leaves with tender stems

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