Fennel, radicchio and walnut salad by Valli Little

Fennel, radicchio and walnut salad for person

There’s no better way to appreciate an Italian lunch than with this elegant side.

Ingredients for Fennel, radicchio and walnut salad

  • 1 fennel bulb, fronds reserved and roughly chopped
  • 1/4 small savoy cabbage
  • 1 radicchio, outer leaves discarded, finely shredded
  • 1 witlof (Belgian endive), finely shredded
  • 1 cup (100g) toasted walnuts, roughly chopped
  • 3/4 cup (60g) shaved parmesan
  • 2 tablespoons finely chopped flat-leaf parsley
  • 2 tablespoons red wine vinegar

Fennel, radicchio and walnut salad, How to Make

  • Step 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.
  • Step 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.
  • Step 3
    Toss the salad with the vinaigrette just before serving.

Notes:
Walnut oil is available from gourmet food shops and delis.

Additional information for Fennel, radicchio and walnut salad

Preparation: 0:20 Minutes, Cooking: 6 Minutes, Serving: Person, Level:

Nutrition Info:

1407 kj Energy, 33g Fat Total, 5g Saturated Fat, 7g Protein, 163.05mg Sodium, 2g Carbs (sugar), 3g Carbs (total),

All nutrition values are per serve

This Fennel, radicchio and walnut salad published first on: Taste.com.au, Images by: Mark Roper

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