Food & Cooking Recipes Salad Recipes Tri-Color Salad (Arugula, Radicchio, and Fennel Salad) 3.7 (18) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 This festive green, white, and red salad complements any Italian meal. Ingredients ¼ cup red-wine vinegar ¼ cup extra-virgin olive oil Rounded 1/2 teaspoon coarse salt Fresh black pepper 4 ounces baby arugula ½ head radicchio, thinly sliced (2 cups) 1 fennel bulb, halved, cored, and thinly sliced Directions Add arugula, radicchio, and fennel to bowl. Drizzle red-wine vinegar, olive oil on top of lettuce. Season with salt and black pepper to taste and toss. Rate it Print Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.