Fennel, Apple and Radicchio Salad with Walnuts

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


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



Get every new post delivered to your Inbox.

Join 281 other followers