Fennel and Radicchio Salad with Pecans

Fennel and Radicchio Salad with Pecans

  • Prep: 10 min
  • Cook Time: 5 min
  • Total: 15 min
  • Serving: 6 Servings

Crisp and crunchy textures are complimented by lovely hints on anise, citrus and toasted nuts in this delightful and colorful salad.


  • 1 cup pecans, roughly chopped
  • 2 small bulbs fennel, trimmed
  • 1 small head radicchio, cored and trimmed
  • 2 hearts of romaine, chopped
  • Flaky salt and freshly ground black pepper
  • 4 ounces pecorino cheese, freshly grated
  • 1 lemon, juiced
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1/4 cup olive oil


  1. Place the pecans in a small skillet and toast over medium heat, stirring often, until golden and fragrant.
  2. Use a mandolin to finely slice the fennel and the radicchio and then place into a bowl with the chopped romaine, toasted pecans and pecorino cheese.
  3. In a small bowl, whisk together the lemon juice, rice vinegar, soy sauce and olive oil. Add a few pinches of salt and pepper to taste and then whisk once again until blended.
  4. Pour the dressing over the salad and toss gently to combine. Season the salad to taste with additional salt and pepper if needed, and then serve.

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