Arugula, Radicchio, and Fennel Salad | Saveur
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
- <sup>1</sup>⁄<sub>4</sub> cup fresh lemon juice
- 6 tbsp. olive oil
- Kosher salt and freshly ground black pepper, to taste
- <sup>1</sup>⁄<sub>2</sub> cup shaved parmesan
- <sup>3</sup>⁄<sub>4</sub> cup toasted walnuts
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