SERVES 4 TO 6
1 medium sized fennel, trimmed, and bulb shaved
2 carrots, peeled and shaved
2 golden delicious apples, cut in half, cored and thinly sliced
1 cup thin radicchio strips
1/2 cup shaved Parmigiano-Reggiano cheese
1/2 cup toasted walnut pieces
Toast the walnut pieces in a 350°F oven for 5 minutes.
In a large bowl, combine the fennel, carrots, apples and radicchio.
4 tablespoons lemon flavored Filippo Berio Extra Virgin Olive Oil
2 tablespoons lemon juice
2 tablespoons honey
Salt to taste
Drizzle this dressing over the salad and toss well. Salt the salad to taste. Transfer the mixture to a shallow platter and sprinkle the cheese and nuts over the top. Serve immediately.
This recipe is featured on show 1818, Healthy Salads – Insalate Sane.
Want More Recipes? See My Latest Book:
Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes.
Buy it now from Amazon for just $24.00
A Testimonial From Mario Batali:
This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"