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Fennel, radicchio and walnut salad
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Prep Time:
20 minutes
Cook Time:
Total Time:
20 minutes
Elevate your Italian lunch with this elegant side dish.
Ingredients:
  • 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
  • 100g walnut
  • 60g parmesan
  • 40.00 ml finely chopped flat-leaf parsley
  • 40.00 ml red wine vinegar
  • 60ml olive oil
  • 60ml oil
Instructions:
  • Slice the fennel and cabbage thinly using a mandoline, then combine them in a large bowl with the radicchio, witlof, walnuts, parmesan, parsley, and chopped fennel fronds.
  • In a small bowl, combine vinegar, olive oil, and walnut oil. Season with sea salt and freshly ground black pepper, then whisk together.
  • Drizzle the vinaigrette over the salad right before you serve it.

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