Fennel and walnut salad

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.

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