Fennel Salad – Insalata di finocchi



I had this salad on a sunny Easter day. It’s so fresh and tasty I can not do without it anymore.

Ingredients:

4 fennels
1/2 cup parmesan cut in thin slices
1/3 cup chopped walnuts
4-5 Tbsp extra virgin olive oil
salt and pepper to taste

The doses are indicative. You can add more parmesan or walnuts if you like.

Instructions:

1. Slice the fennels in thin slices.
2. Add the parmesan and the walnuts and combine well.
3. Mix in salt, pepper and the oil.
4. Serve and enjoy.

Notes:

This simple recipe can be served as an appetizer or a side dish.

4 Responses to “Fennel Salad – Insalata di finocchi”

  1. Betty said:

    Dear Patty,
    I tried a couple of your recipes for a Dinner Party. What a big hit! I made the Cantaloupe with ham – Prosciutto e melone, the Cantaloupe with ham – Prosciutto e melone, and the Fennel Salad – Insalata di finocchi. The recipes were easy and elegant. I had them accompany a Pasta Bolognese dish that I made. What a BIG Hit! Everyone asked for the recipes. Thank you. Looking forward to trying other recipes.
    Bon Appetit!

  2. Patty said:

    I’m so glad to hear you enjoyed the recipes Betty!

  3. Karmin said:

    Hi Patty,
    I plan to serve this salad at a dinner for friends who will be traveling to Italy with me in October. How many will this recipe serve with these proportions?

  4. Nadia said:

    For some reason when I click on your recipe links, I cannot view any photos of the finished recipe??

    I look forward to making one of your Italian salads this weekend for a dinner party.

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