Fennel, Radicchio and Walnut Salad

By sarah_carroll

Ingredients

• 1 fennel bulb, fronds reserved and roughly chopped
• 1/4 samll savoy cabbage
• 1 radicchio, outer leaves discarded, finely shredded
• 1 witlof, finely shredded
• 1 c toasted walnuts, roughly chopped
• 3/4 c shaved parmesan
• 2 T finely chopped flat leaf parsley
• 2 T red wine vinegar
• 1/4 c olive oil
• 1/4 c walnut oil

Details

Servings 6

Preparation

Step 1

Thinly slice the fennel and cabbage and place in a large bowl with the radicchio, witlof, walnuts and parmesan, parsley and chopped fennel fronds.
Place the vinegar, olive oil and walnut oil in a small bowl. Season with sea salt and freshly cracked black pepper, then whisk to combine.
Toss the the salad with the vinaigrette just before serving.