Fennel, Apple and Radicchio Salad with Walnuts

  • Yield: 6 servings
  • Prep: 20 mins
  • Cook: 0 mins


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


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

Nutritional Info *per serving

  • Calories 530
  • Glycemic Load 1
  • Fat 47g
  • Saturated Fat 6g
  • Polyunsaturated Fat 16g
  • Monounsaturated Fat 24g
  • Cholesterol 0mg
  • Sodium 650mg
  • Potassium 710mg
  • Carbohydrate 25g
  • Fiber 7g
  • Sugars 11g
  • Protein 6g
  • Trans Fat 0g
  • Vitamin A 10%
  • Vitamin C 50%
  • Calcium 10%
  • Iron 10%