You are here: Home » Recipes » Fennel, Apple and Radicchio Salad with Walnuts Fennel, Apple and Radicchio Salad with Walnuts Recipe by California Walnut Board Yield 6 servings Prep 20 mins Cook 0 mins PrintEmail Ingredients 6 tablespoons fresh lemon juice3 tablespoons packed brown sugar1-1/2 teaspoon salt3/4 teaspoon ground black pepper1/2 cup Italian parsley, minced3/4 cup extra virgin olive oil1 -- tart green apple, unpeeled3 large fennel bulbs with tops3 -- radicchio, thinly sliced (3 cups)1-1/2 cup California walnuts, toasted, chopped -- Boston lettuce leaves Instructions 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. 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. Reserve 3/4 cup of the walnuts for sprinkling on top. Add remaining walnuts and apple mixture; toss to combine. Plate on a bed of Boston lettuce leaves. Sprinkle each serving with 1 tbsp of walnuts and garnish with reserved fennel fronds.