- 2 heads of radicchio, cut in half and thinly sliced
- 2 teaspoons of dried fennel seeds
- 1 cup of roughly julienned carrots
- 1 cup of whole egg mayonnaise
- 2/3rd cup white wine vinegar
- Salt and pepper to taste
- In a large mixing bowl, toss all ingredients together. Season further to taste. Refrigerate until ready to serve.