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+ servings

Roasted fennel and chicory salad

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With ricotta, walnuts, brazil nuts and PX sherry vinaigrette
Course Salad
Cuisine Mediterranean
Keyword px vinaigrette, ricotta, roasted fennel, salad, walnuts
Prep Time 1 hr
Cook Time 20 hrs
Servings 4 People
Author Bart van der Lee



  • 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