Arugula, Radicchio, and Fennel Salad

Name: Arugula, Radicchio, and Fennel Salad
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 4 cups packed baby arugula; 1 small fennel bulb, cored and thinly sliced; 1 small head radicchio, halved, cored, and thinly sliced; 1 ⁄ 4 cup fresh lemon juice; 6 tbsp. olive oil; Kosher salt and freshly ground black pepper, to taste; 1 ⁄ 2 cup shaved parmesan; 3 ⁄ 4 cup toasted walnuts

Serves
serves 4-6

MATT TAYLOR-GROSS

Walnuts and parmesan add richness to this crunchy salad from The Yellow Table's Anna Watson Carl.

Ingredients

4 cups packed baby arugula
1 small fennel bulb, cored and thinly sliced
1 small head radicchio, halved, cored, and thinly sliced
¹⁄₄ cup fresh lemon juice
6 tbsp. olive oil
Kosher salt and freshly ground black pepper, to taste
¹⁄₂ cup shaved parmesan
³⁄₄ cup toasted walnuts

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Instructions

Step 1

Combine arugula, fennel, and radicchio in a bowl; set aside. Whisk together lemon juice, oil, salt, and pepper; toss with salad. Sprinkle with parmesan cheese and walnuts to serve.

Combine arugula, fennel, and radicchio in a bowl; set aside. Whisk together lemon juice, oil, salt, and pepper; toss with salad. Sprinkle with parmesan cheese and walnuts to serve.