Fennel, radicchio and walnut salad

Cooking Salads Fennel, radicchio and walnut salad

Theres no better way to appreciate an Italian lunch than with this elegant side.

Lables: Vegetarian Egg free Fish free Gluten free Shellfish free Soy free Wheat free
  1. Thinly slice the fennel and cabbage (a mandoline is ideal) and place in a large bowl with the radicchio, witlof, walnuts, parmesan, parsley and chopped fennel fronds.
  2. Place the vinegar, olive oil and walnut oil in a small bowl. Season with sea salt and freshly ground black pepper, then whisk to combine.
  3. Toss the salad with the vinaigrette just before serving.

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1 fennel bulb, fronds reserved and roughly chopped
1/4 small savoy cabbage
1 radicchio, outer leaves discarded, finely shredded
1 witlof , finely shredded
1 cup toasted walnuts, roughly chopped
3/4 cup shaved parmesan
2 tbsp finely chopped flat-leaf parsley
2 tbsp red wine vinegar
1/4 cup olive oil
1/4 cup walnut oil

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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