Fennel, Carrot, Apple and Parmesan Cheese Salad / Insalata di Finocchio, Carote, Mele e Parmigiano Reggiano

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.



  • 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
  • Ingredients


  1. Toast the walnut pieces in a 350°F oven for 5 minutes.
  2. In a large bowl, combine the fennel, carrots, apples and radicchio.
  3. Whisk together:
  4. 4 tablespoons lemon flavored Filippo Berio Extra Virgin Olive Oil
  5. 2 tablespoons lemon juice
  6. 2 tablespoons honey
  7. Salt to taste
  8. 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 was featured on Season 18 - Episode 1818.

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Terry Jones

I have had the ultimate pleasure of having been severed this truly exceptional salad this evening. Baked salmon compliments this salad. I look forward to my next experience of this delight. Ciao

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