Radicchio Fennel Salad

Remove radicchio and chicory leaves, rinse, drain well and cut into fine or possibly a little coarser strips, as desired.

Set beautiful fennel greens aside. Cut the stalk of the fennel bulbs smooth and remove the outermost layer of leaves. Halve the bulbs and cut into narrow strips.

In a dry frying pan, toast the tree nut kernels without adding any fat. Cool, then cut into quarters. Cut the gorgonzola into small cubes. Chop the parsley leaves.

For the sauce, remove the skin from the garlic and chop very finely. Stir with mustard, salt, juice of one lemon, pepper and olive oil to make a sauce.

Just before serving, mix the sauce with the radicchio and chicory strips, fennel and parsley. Sprinkle tree nut kernels and gorgonzola on top. Garnish the leafy salad with fennel greens.

For small household 2 people: divide ingredients in half.

1 Person: The 2-person mixture makes a single meal with only fresh bread needed.

Tip & Trick:

Gorgonzola This Italian soft cheese with blue mold is one of the oldest cheeses gar and owes its name to the town of Gorgonzola, located 20 km northeast of Milan. Gorgonzola is related to the French Roquefort, but is made from milk and is usually less piquant in flavor. The popular cheese is not only eaten plain, but is often used in the preparation of sauces, risottos and other Italian

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