This is a very pretty salad to serve in the fall and it's perfect for Thanksgiving; just double or triple the amounts to feed a larger group. —WinnieAb
bulb fennel, trimmed, cleaned, and sliced thin
head radicchio, trimmed and chopped
walnuts, pan toasted
bleu cheese, crumbled
In This Recipe
Trim Brussels sprouts and make an “x” in the bottom of each.
Bring a pot of water to boil and add Brussels sprouts. Boil for 5 minutes, and then drain. Chop Brussels sprouts.
In a cast iron skillet, heat the olive oil. Add chopped Brussels sprouts and radicchio and sauté for several minutes.
Remove from heat and add to the fennel in a large serving dish. Add nuts, mix well, and then top with the crumbled cheese. Dress with olive oil and vinegar. Season with course sea salt and ground black pepper to taste.
I grew up in a restaurant family (my parents owned the now closed Quilted Giraffe in NYC) and I've always loved to cook.
My interest in the connection between food and health led me to pursue a graduate degree in naturopathic medicine. I don't practice medicine anymore; I have a blog called Healthy Green Kitchen that I started in May of 2009 and I wrote a book called One Simple Change that will be published in January, 2014.
I live in upstate New York with my family and many pets.