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Prep Time
15 mins
Total Time
30 mins


heads radicchio, each cut into 4 wedges
bulbs fresh fennel (anise), sliced into 3/4-in. (2-cm)
wedges with core attached
3/4 cup
olive oil, divided
175 mL
1/2 tsp
each salt and pepper, divided
2 mL
1 lb
strawberries, hulled and halved
500 g
3 tbsp
balsamic vinegar
45 mL
1 tsp
Dijon mustard
5 mL
2 tbsp
chopped fennel fronds
30 mL
1 tbsp
chopped fresh chives or tarragon
15 mL
1/2 cup
Sensations by Compliments Original Goat Cheese,crumbled
125 mL
large metal or soaked wooden skewers


Step 1

Thread radicchio wedges onto skewers. Brush radicchio and fennel wedges with 1/2 cup (125 mL) olive oil. Season with 1/4 tsp (1 mL) each salt and pepper.

Step 2

Place fennel on grill preheated to medium-high 8 to 10 min., turning frequently, until fennel is tender and charred. Remove from grill. Meanwhile, grill radicchio skewers 2 to 3 min., turning occasionally, until tender and lightly charred.

Step 3

Arrange radicchio, fennel and strawberries on serving platter. In small bowl, whisk remaining 1/4 cup (60 mL) olive oil with balsamic vinegar, Dijon mustard, fennel fronds, chives or tarragon and remaining 1/4 tsp (1 mL) each salt and pepper. Drizzle dressing over radicchio, fennel and strawberries. Garnish with goat cheese. Serve warm or at room temperature.


To slice fennel bulb without it rolling, use a sharp knife to cut off a small slice off the bulb to create a flat surface. Place fennel flat-side down on a cutting board and cut the bulb in half lengthwise, then each half into quarters.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

Nutrition Description:
Per serving (1/12 of the recipe):
15 g
Saturated Fat:
2 g
7 g
2 g
3 g
5 mg
2 g
150 mg
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