With the recipe for the quick fennel, walnut, and parmesan salad we can prepare a tasty fresh dish that we can make in advance and dress at the last moment just before sitting down at the table!

For nuts, I used pecan halves and regular walnuts. Instead of making small cheese shavings with a peeler, I used raspadura, which is already conveniently packaged in vacuum packs!

Fennel is a winter vegetable but it’s a versatile produce great raw, and wanting a crunchy salad, I opted for this type of vegetable.

Do you know the difference between male and female fennel?

Even though there is no scientifically proven difference, the male fennel has a round shape and is more suitable for being eaten raw, while the female fennel has an elongated shape and is suitable for different types of cooking.

WALNUTS are a food rich in Omega 3, antioxidants, proteins, vitamins, and minerals, making them highly nutritious, and in particular, Omega 3s have the ability to control cholesterol levels.

The recommended dose of this type of dried fruit is 4/7 walnuts to be consumed per day.

Here are other recipes with fennel like:

Difficulty: Very easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 2
Cooking methods: No cooking
Cuisine: Italian

Ingredients for Quick FENNEL WALNUT AND PARMESAN SALAD

1 fennel
1.06 oz raspadura
1.41 oz walnuts (pecan and/or regular)
to taste extra virgin olive oil
to taste salt
to taste pepper

Tools

#ADV

Mandoline

Steps

1) Very easy recipe and it doesn’t require many words, right? I wash and remove the tougher parts of the fennel and then use the mandoline to slice it thinly, leaving the slices in ice water.
2) I break the walnut halves with my fingers.
3) In a bowl, I place the drained and patted dry thin fennel slices and add the regular and/or pecan walnuts and the light parmesan shavings, or raspadura.
4) I dress everything with extra virgin olive oil and adjust the seasoning with salt and a pinch of pepper.
5) And there you have it… ready to serve!
Enjoy your meal!
Annalisa
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Annalisa says…

We can add some pitted Taggiasca olives to this fennel walnut and parmesan salad, which I think would be great!