Fennel, Apple and Radicchio Salad with Walnuts

Fennel, Apple and Radicchio Salad with Walnuts

This light citrus salad with crunchy California walnuts is a perfect starter for those hot summer days.


  • 6 tablespoons lemon juice, fresh
  • 3 tablespoons brown sugar, packed
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon black pepper, ground
  • 1/2 cup Italian parsley, minced
  • 3/4 cup extra virgin olive oil
  • 3 green apples, tart, unpeeled
  • Approximately 3 fennel bulbs, large, with tops
  • Approximately 3 radicchio, thinly sliced (3 cups)
  • 1 1/2 cups California walnuts, toasted, chopped
  • Boston lettuce leaves


  1. Combine lemon juice, brown sugar, salt, pepper and parsley in a bowl. Slowly whisk in olive oil.
  2. Cut apples in half, core. Slice thinly or julienne. Add to dressing, stirring to coat. Set aside.
  3. Trim stems from fennel bulbs; set aside some of the fronds for garnish. Cut fennel in half lengthwise and cut into thin slices. Combine fennel and radicchio in large bowl.
  4. Reserve 3/4 cup of the walnuts for sprinkling on top. Add remaining walnuts and apple mixture; toss to combine.
  5. Plate on a bed of Boston lettuce leaves. Sprinkle each serving with 1 tablespoon of walnuts and garnish with reserved fennel fronds.