Let artichokes, fennel, radicchio, and walnuts of this Italian salad bring your world to life on a dark winter day.
The artichokes in this salad are a very rich source of potassium and phosphorus, and like the radicchio, also calcium and iron.
The Modena cream balsamic vinegar and walnuts are the key to a dish that, in my house, in winter, is very much in demand.
- 10 artichoke hearts
- 2 fennel bulbs
- 10 radicchio leaves
- Extra virgin olive oil
- to taste
- Sea salt to taste
- Pepper to taste
- 20 walnuts
- 1 tbsp Modena cream
- balsamic vinegar
- Clean the artichokes, remove the heart and steam cook them for 30 minutes.
- Slice the fennel and cut the radicchio and wash both in cold water. Dry the vegetables with a clean cloth (or with a centrifuge salad spinner).
- Place the oil, salt and pepper in a small bowl and emulsify with a fork (or a small whisk).
- Roughly chop the walnuts.
- Place all ingredients in a large bowl and mix, adding another tablespoon of oil and vinegar to taste.
Veronica is a born and raised Italian. She inherited her love for travel, passion for cooking and natural, sustainable, healthy slow food from her parents. Her works have appeared in 'Vegetarian Living', 'Veggie Magazine', 'Lifestyle food', 'Australian Good Food & Travel Guide', 'Chickpea' and 'Free from Heaven', among others. She is the author of "Panini: the simple tastes of Italian style bread"; 'The Rustic Italian bakery", "The Vegetarian Italian Kitchen" and "A Modern Italian table", published by New Holland Publishers Australia.