Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 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.
Serves 6.
Bon Appetit March 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.