We had this tasty salad for lunch: fennel, apple and roasted walnuts on a bed of arugula and valerianella salad also known as songino, lamb’s lettuce or corn salad.
Prep time 15 min
INGREDIENTS FOR 2-3
- 1 bag of arugula (rucola, rocket)
- 1 bag of valerianella
- 1 green apple
- 1 fennel bulb or two if small
- big handful of walnuts
- 3 tbls extra virgin olive oil plus more for drizzling
- 3 tbls of lemon juice
- salt and peper
- whole rose pepper
1. Place the arugula and valerianella on a serving platter. I used a tray.
2. Peel, halve, core and slice the apple. Trim, halve, core and thinly slice the fennel on a mandolin. Keep the fennel fronds for garnish.
3. Roast the walnuts in a small skillet without oil.
4. Whisk together the oil with the lemon juice and season with salt and pepper.
5. Toss the dressing with apple and fennel and transfer to the serving platter.
6. Drizzle with olive oil, then top with the walnuts and garnish with the fennel fronds.
Tip: I have tried this also with pomegranate seeds leaving out the rose pepper.
BUON APPETITO!