Name: Roasted fennel and chicory salad
Prep time: 60 min
Cook time: 1200 min
Ingredients: 3 fennel bulbs (washed); 2 radicchio Tardivo or red chicory (washed and dried); 25 gram walnuts (toasted); 25 gram brazil nuts (toasted); 150 gram ricotta (high quality dry ricotta); 50 ml olive oil (extra virgin); 20 ml PX sherry vinegar (good quality); 2 gram maldon sea salt

Roasted fennel and chicory salad

With ricotta, walnuts, brazil nuts and PX sherry vinaigrette

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Prep Time: 1

Cook Time: 20

Course: Salad

Cuisine: Mediterranean

Keyword: px vinaigrette, ricotta, roasted fennel, salad, walnuts

Servings: People

Author: Bart van der Lee

Ingredients

3 fennel bulbs washed
2 radicchio Tardivo or red chicory washed and dried
25 gram walnuts toasted
25 gram brazil nuts toasted
150 gram ricotta high quality dry ricotta
50 ml olive oil extra virgin
20 ml PX sherry vinegar good quality
2 gram maldon sea salt

Instructions

Cut the fennel in quarters and toss with olive oil and salt. Keep the green seperate for garnish.
Roast the fennel in the oven at 200Â°C for 15 minutes. Turn them over and roast for another 10 minutes or until they are golden brown. Leave to cool down at room temperature.
Roast the walnuts and brazil nuts for 5-7 min till light brown.
Wash the radicchio and fennel green and dry in a salad spinner.
Mix the olive oil and PX sherry vinegar with a pinch of salt for the vinaigrette.
Take a large dinner plate and carefully dress the fennel, chicory, ricotta and roasted nuts. Season lightly with salt and finish with the vinaigrette