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Fennel, Carrot, Apple and Parmesan Cheese Salad

Insalata di Finocchio, Carote, Mele e Parmigiano Reggiano

Mary Ann Esposito

Fennel is considered a digestivo by Italians and is usually consumed raw after a meal. My take on this licorice tasting vegetable is to shave it thinly along with carrots and Parmigiano and apple, all tossed with a lemon oil and honey dressing.

SERVES 4 TO 6

Ingredients

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

Directions

Toast the walnut pieces in a 350°F oven for 5 minutes.

In a large bowl, combine the fennel, carrots, apples and radicchio.

Whisk together:

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.

item recipe is featured in Episode 1818 of Season 18.

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