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Fennel And Walnut Salad

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  • 2 lg Fennel bulbs; trimmed, sliced
  • 2 tb Extra-virgin olive oil
  • 1 lg Head radicchio; separated into 6 outer leaves
  • 1/3 c Chopped walnuts


Place fennel in medium bowl. Add oil and toss to coat. Season to taste with salt and pepper. Place 1 radicchio leaf on each plate. Fill with fennel. Sprinkle with walnuts and serve.
Serves 6.
Bon Appetit March 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.