Fennel and Blue Cheese Salad 

Fennel and Blue Cheese Salad
385 kcal


Preparation:15 min
Ready in:15 min
1 serving contains (Percentage of daily recommendation)
Calories385 kcal(19%)
Protein8 g(16%)
Fat34 g(43%)
Carbohydrates17 g(7%)
Added Sugar4 g(4%)
Roughage5 g(17%)

Recipe Development: EAT SMARTER


For servings

4 ½Fennel bulb
1 ½ headsRadicchio medium-sized
1 ⅛ cupsWalnut
1 ½ cupsGorgonzola
12 tablespoonsolive oil
4 ½ tablespoonslemon juice
4 ½ tablespoonswhite balsamic vinegar
2 ¼ tablespoonshoney
¾ bunchesparsley 25 - 35 g
freshly ground Black pepper

Kitchen Utensils

1 Pot, 1 Small bowl, 1 Roasting pan, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Fine grater, 1 Kitchen twine, 1 Lid, 1 Toothpick


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


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