Fennel, Apple and Radicchio Salad with Walnuts
This light citrus salad is a perfect starter for those hot summer days. Fresh fennel, green apple, and parsley create a delicious meal when accompanied with pork, chicken or grilled fish.
Ingredients
| 2 tbsp | fresh lemon juice | 30 mL |
| 1 tbsp | packed brown sugar | 15 mL |
| 1/2 tsp | salt | 2 mL |
| 1/4 tsp | ground black pepper | 1 mL |
| 1/4 cup | minced Italian parsley | 50 mL |
| 1/4 cup | extra virgin olive oil | 50 mL |
| 1 | tart green apple, unpeeled | 1 |
| 1 | large fennel bulb (approx. 300 g) | 1 |
| 1 cup | thinly sliced radicchio | 250 mL |
| 1/2 cup | California walnuts, toasted and chopped, divided | 125 mL |
| Boston lettuce leaves |
Directions
Toasting Walnuts: In large, dry skillet over medium-high heat, toast walnuts, stirring occasionally, until lightly brown, about 1 to 2 minutes.
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.
Makes 4 servings.
Source: www.walnutinfo.com
© 2015 Faye Clack Communications. All rights reserved.
All photos and recipes are original creations of Faye Clack Communications.
PR for Food