Skip to main content
Epicurious
Bon Appétit

Fennel and Walnut Salad

3.1

(2)

Recipe information

  • Yield

    Serves 6

Ingredients

2 large fennel bulbs, trimmed, sliced
2 tablespoons extra-virgin olive oil
1 large head radicchio, separated into 6 outer leaves
1/3 cup chopped walnuts

Preparation

  1. Place fennel in medium bowl. Add oil and toss to coat. Season to taste with salt and pepper. Place 1 radicchio leaf on each plate. Fill with fennel. Sprinkle with walnuts and serve.

TagsSaladFennelRoot VegetableVegetableRadicchioChicoryLeafy GreensWalnutNutStarterDinnerLunchDairy FreeNut FreeGluten FreeVeganVegetarianEasyNo-CookBon Appétit
Read More
A Big Salad Just for Me
Full of crunchy veg and a miso-maple dressing.
Frico'ed Brussels Sprouts
Brussels sprouts are better with a crunchy Parmesan skirt.
Maple Bourbon Chicken With Brussels Sprouts
Sticky-sweet mall-style bourbon chicken gets a fall makeover.
No-Knead Pumpkin Focaccia
Canned pumpkin, you shouldn’t have!
Butternut Pasta With Sausage and Dates
Yes, you can use the pre-cut squash.
Mussels With Garlicky Miso Broth
A fancy-feeling dish that comes together in 20 minutes.
Broiled Salmon Teriyaki
A fam-favorite, 30-minute dinner we have on repeat.
Chili Crisp Yogurt Chicken
A sheet-pan wonder with lots of crispy rice.