Also known as “The Perfect, Non-boring Salad”, this is a salad I have no problems devouring.  Those who know me well know I’m not a huge fan of salad.  The idea of eating just a salad as a meal is ridiculous to me.  Growing up in an Italian household, we ate salad after the meal.  It is how we always finished a big meal.
The combination of fennel and radicchio may seem unappealing but the fennel rounds out the flavours of the bitter radicchio quite perfectly.  And don’t forget, there are plenty of other additions that make this salad awesome: Gorgonzola cheese, apples and walnuts–I can just snack on these all day long and never make the salad!
Fennel & Radicchio Salad with Gorgonzola & Apples
It’s easy to make this salad beautiful.  Slice your apples thin and try to make them all uniform.  Also, be sure to select fennel bulbs with their fronds still attached–they make a beautiful and delicious garnish!  The dressing is basic but it is perfect for these bold flavours because it is not overpowering–Olive oil, lemon juice, balsamic vinegar and honey.
Have this salad as a meal or make it a side dish with your favourite roasted meat!
With Love,

Fennel & Radicchio Salad with Gorgonzola & Apples

Fennel & Radicchio Salad with Gorgonzola & Apples
Prep time
Total time
Serves: 4-6
  • Dressing
  • ¼ cup (60 mL) olive oil
  • 2 tbsp (30 mL) freshly squeezed lemon juice
  • 3 tbsp (45 mL) balsamic vinegar
  • 2 tbsp (30 mL) honey
  • 3 bulbs fennel
  • 1 head radicchio
  • 2 large apples
  • ¾ cup (175 mL) chopped walnuts
  • 150 g (5 oz) gorgonzola cheese, diced or crumbled
  • Salt and freshly ground black pepper to taste
  1. To make dressing, whisk together dressing ingredients in a small bowl.
  2. To prepare salad, remove hard core of fennel bulb and thinly slice (reserve the fronds for garnish). Add to a large bowl. Trim radicchio and cut into bite-sized pieces; add to bowl. Peel and core apples and cut into thin slices; add to bowl.
  3. Add walnuts and gorgonzola to salad bowl. Pour dressing evenly over salad and mix well. Serve immediately, garnished with fennel fronds.