Yield: 1 servings
|2 larges||Fennel bulbs; trimmed, sliced|
|2 tablespoons||Extra-virgin olive oil|
|1 large||Head radicchio; separated into 6|
|\N \N||; outer leaves|
|⅓ cup||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.
Bon Appetit March 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.