Salad of fennel, walnuts and parmigiano recipe

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  • Cuisine: Modern Australian
  • Serves 4

Ingredients

1 red onion, sliced
1 fennel bulb
90 g (1 cup) walnuts, toasted
60 g (3/4 cup) shaved parmigiano
Handful each of radicchio leaves and baby spinach leaves, washed
1 tbsp sherry vinegar
Salt and freshly ground black pepper
60 ml (1/4 cup) extra virgin olive oil
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Preparation

Pour hot tap water onto onion and allow to stand for 2 minutes before draining.

Remove tough outer skin layer of fennel. Cut in half, remove core and slice fennel thinly.

Roughly chop walnuts and toss with onion, fennel, parmigano and salad leaves.

Whisk vinegar, salt, pepper and oil together.

Dress salad when ready to serve.
 

If you enjoyed this Salad of fennel, walnuts and parmigiano recipe then browse more Modern Australian recipes, salad recipes, quick recipes and our most popular hainanese chicken rice recipe.

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