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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.

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.

 

Comments

  1. Terry Jones's avatar

    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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