Fennel and Radicchio Salad: A Light Recipe
Ingredients
- 1 Fennel finely chopped
- 300 g Verona Radicchio cut into thin strips
- Olive oil
- Wine vinegar
- Salt
Instructions
- Wash the fennel, dry it well, cut it into quarters and slice it finely with the truffle cutter in a salad bowl.
- Wash the red radicchio veronese, dry it and cut it into thin strips and add it to the fennel.
- Season with salt, drizzle with oil and vinegar, stir, and serve.
Notes
For a touch of originality and a hint of sweetness, you can add green apple slices or chopped walnuts. This will not only enrich the flavor but also add a nice crunch to your salad.