Fennel and Radicchio Salad with Gorgonzola

Fennel and Radicchio Salad with Gorgonzola

Fennel and Radicchio Salad with Gorgonzola

Insalata trevigiana is an Italian salad from the city of Treviso with radicchio and fennel topped by Gorgonzola cheese

May 17, 2013

Type of dish

Cuisine

Dietary Consideration

Season & Occasion

serves for

6

total time

0 HR 10 MIN

ingredients

3 bulbs
1 head
75 g
150 g
8 tbsp
3 tbsp
3 tbsp, balsamic
1 tbsp
25 g

Preparation

Cut off the fennel leaves and reserve for the garnish. Wash the fennel, remove the hard core and thinly slice the bulb. Put into a bowl. Wash and trim the radicchio, shred, but not too finely, and add to the bowl.

Roughly chop the walnuts, dice the Gorgonzola and add both to the salad. Roughly chop the parsley. Make a dressing from the oil, lemon juice, vinegar, honey and parsley.

Season to taste with salt and pepper. Pour over the salad and mix well. Serve immediately garnished with fennel leaves.

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