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.


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  


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.

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