Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
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.