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🥗 Crunchy Radicchio-Fennel Salad with Nuts

445 kcal · 30 min · 4 servings

Ingredients

• 1 radicchio
• 2 bulbs fennel
• 60 g walnut kernels (4 tbsp)
• 3 tbsp balsamic vinegar
• 1 tsp mustard
• 1 tsp honey
• 3 tbsp olive oil
• salt
• pepper
• 30 g parmesan (1 piece; 30% fat in dry matter)
• 8 slices whole grain bread

Instructions

1. 1. Carefully separate the leaves of the radicchio head from each other.
2. 2. Wash the leaves thoroughly under running water.
3. 3. Dry the vegetable using a salad spinner or a clean kitchen towel.
4. 4. Tear the leaves into bite-sized pieces.
5. 5. Remove the hard bottom part of the fennel bulb.
6. 6. Wash the fennel bulb.
7. 7. Set aside the green fennel fronds for garnish.
8. 8. Cut the fennel bulb in half lengthwise.
9. 9. Slice the fennel halves into very thin strips.
10. 10. Roughly chop the walnuts.
11. 11. Put vinegar, mustard, honey, and oil into a small bowl.
12. 12. Whisk the ingredients vigorously until a homogeneous sauce forms.
13. 13. Season the sauce to taste with salt and pepper.
14. 14. Put the radicchio and fennel into a large bowl.
15. 15. Toss the vegetable with the dressing.
16. 16. Portion the salad onto the plates.
17. 17. Sprinkle the walnuts over the salad.
18. 18. Grate fresh Parmesan over the dish.
19. 19. Garnish the salad with the reserved fennel fronds.
20. 20. Serve the salad together with fresh bread.

Nutrition per serving

• kcal: 445
• Protein: 14 g · Fett/Fat: 22 g · Carbs: 47 g