Quick Entrees

Fennel, radicchio and walnut salad

Name: Fennel, radicchio and walnut salad
Prep time: 15 min
Total time: 15 min
Yield: 6
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; 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; 1/4 cup (60ml) olive oil; 1/4 cup (60ml) walnut oil (from gourmet food shops and delis)

Rate now

15m

Jump to recipe

There's no better way to appreciate an Italian lunch than with this elegant side side salad of fennel, radicchio and walnut.

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
1/4 cup (60ml) olive oil
1/4 cup (60ml) walnut oil (from gourmet food shops and delis)

Method

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.