Fennel, Apple and Radicchio Salad with Walnuts
Fresh fennel, green apple, and parsley create a delicious meal when accompanied with pork, chicken or grilled fish.
Recipe courtesy California Walnuts
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 2 tbsp fresh lemon juice
- 1 tbsp brown sugar packed
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/4 cup Italian parsley minced
- 1/4 cup extra virgin olive oil
- 1 tart green apple unpeeled
- 1 large fennel bulb (about 300 g)
- 1 cup radicchio thinly sliced
- 1/2 cup walnuts toasted and chopped, divided
- Boston lettuce leaves
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- In medium bowl, combine lemon juice, brown sugar, salt, pepper, and parsley. Slowly whisk in olive oil. Cut apple in half, core and cut into julienne slices. Add to dressing, stirring to coat.
- Trim stem from the fennel bulb and set aside a few leaves for garnish. Cut fennel in half lengthwise and cut into very thin slices. Place fennel and radicchio in large bowl. Add apple mixture and half of the walnuts. Toss to combine.
- Serve on a bed of Boston lettuce leaves; sprinkle with remaining walnuts. Garnish with the reserved fennel leaves.
