Fennel, Apple and Radicchio Salad with Walnuts

By Alex Stratta
Total Time
10 Mins
Serves
12
Meal
Dinner Lunch
Course
Appetizers Side

DESCRIPTION

This light citrus salad with crunchy California walnuts is a perfect starter for those hot summer days.

Prep Time
10 Mins
Cook Time
0 Mins
Total Time
10 Mins
Calories
270
Total Fat
24
Polyunsaturated Fat
9
Cholesterol
0
Sodium
326
Carbohydrates
16
Dietary Fiber
4
Protein
3

Ingredients

  • 6 tablespoons lemon juice, fresh
  • 3 tablespoons brown sugar, packed
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon black pepper, ground
  • 1/2 cup Italian parsley, minced
  • 3/4 cup extra virgin olive oil
  • 3 green apples, tart, unpeeled
  • Approximately 3 fennel bulbs, large, with tops
  • Approximately 3 radicchio, thinly sliced (3 cups)
  • 1 1/2 cups California walnuts, toasted, chopped
  • Boston lettuce leaves

Preparation

  1. Combine lemon juice, brown sugar, salt, pepper and parsley in a bowl. Slowly whisk in olive oil.
  2. Cut apples in half, core. Slice thinly or julienne. Add to dressing, stirring to coat. Set aside.
  3. Trim stems from fennel bulbs; set aside some of the fronds for garnish. Cut fennel in half lengthwise and cut into thin slices. Combine fennel and radicchio in large bowl.
  4. Reserve 3/4 cup of the walnuts for sprinkling on top. Add remaining walnuts and apple mixture; toss to combine.
  5. Plate on a bed of Boston lettuce leaves. Sprinkle each serving with 1 tablespoon of walnuts and garnish with reserved fennel fronds.