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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut off the fennel leaves and reserve for the garnish. Wash the fennel, remove the hard core and thinly slice the bulb. Put into a bowl. Wash and trim the radicchio, shred, but not too finely, and add to the bowl. | 2. Roughly chop the walnuts, dice the Gorgonzola and add both to the salad. Roughly chop the parsley. Make a dressing from the oil, lemon juice, vinegar, honey and parsley. | 3. Season to taste with salt and pepper. Pour over the salad and mix well. Serve immediately garnished with fennel leaves. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fennel				-	-	-	-
radicchio	1			9.2	1.7919999999999998	0.5720000000000001	0.1
olive oil	8	tablespoons		954.72	0.0	0.0	108.0
balsamic vinegar	3	tablespoons		42.24	8.1744	0.2352	0.0
gorgonzola	150			-	-	-	-
lemon juice	3	tablespoons		10.065	3.1568	0.1601	0.1098
honey	1	tablespoon		-	-	-	-
parsley	25			34.2	6.0135	2.8215	0.7505
salt				-	-	-	-
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.