Recipes

Arugula, Radicchio, and Fennel Salad

  • 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
  • 14 cup fresh lemon juice
  • 6 tbsp. olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 12 cup shaved parmesan
  • 34 cup toasted walnuts

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.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.