Fennel, radicchio and walnut salad

Recipes / Salads

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

Recipe «Fennel, radicchio and walnut salad» presented in category Recipes / Salads, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.