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
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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.