Roasted fennel and chicory salad with brazil nuts, walnuts, and ricotta

by Bart van der Lee

This roasted fennel and chicory salad is filled with crunchy nuts and creamy ricotta. A filling salad that does well on its own. Or with many other delicious lunch dishes

Roasted fennel and chicory salad

With ricotta, walnuts, brazil nuts and PX sherry vinaigrette
Prep Time 1 hr
Cook Time 20 hrs
Course Salad
Cuisine Mediterranean
Servings 4 People


  • 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


  • 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 200°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


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