Fennel, Apple and Radicchio Salad with Walnuts
Fresh fennel, green apple, and parsley create a delicious meal when accompanied with pork, chicken or grilled fish.
2 tbsp (30 mL) fresh lemon juice
1 tbsp (15 mL) packed brown sugar
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) ground black pepper
1/4 cup (65 mL) minced Italian parsley
1/4 cup (65 mL) extra-virgin olive oil
1 tart green apple, unpeeled
1 large fennel bulb (about 300 g)
1 cup (250 mL) thinly sliced radicchio
1/2 cup (125 mL) walnuts, toasted and chopped, divided
Boston lettuce leaves
In medium bowl, combine lemon juice, brown sugar, salt, pepper, and parsley. Slowly whisk in olive oil. Cut apple in half, core and cut into julienne slices. Add to dressing, stirring to coat.
Trim stem from the fennel bulb and set aside a few leaves for garnish. Cut fennel in half lengthwise and cut into very thin slices. Place fennel and radicchio in large bowl. Add apple mixture and half of the walnuts. Toss to combine. Serve on a bed of Boston lettuce leaves; sprinkle with remaining walnuts. Garnish with the reserved fennel leaves.
Makes 4 servings
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