Arugula, Radicchio, and Fennel Salad
Walnuts and parmesan add richness to this crunchy salad from The Yellow Table's Anna Watson Carl.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Peeler
- Pepper mill
- Serving bowl
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
- freshly ground black pepper
- 1⁄2 cup shaved parmesan
- 3⁄4 cup toasted walnuts
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