Servings:
4
Prep time:
15
Diet:
Vegan, Without milk, Gluten Free
Seasonality:
February
Type of recipe:
first courses
Difficulty:
easy
INGREDIENTS
-
1 fennel
-
1 Chioggia red radicchio
-
1 shallot
-
10 pitted Taggiasca olives
-
2 tablespoons of sesame seeds
-
1 handful of parsley
-
10 g dill
-
80 g walnut kernels
-
1 handful of almonds
-
1 untreated lemon
-
black pepper
INSTRUCTIONS
-
Remove the base of the fennel and cut it into not too large slices lengthwise, then transfer it to the food processor and operate it intermittently until you obtain a mixture of small crumbs of the same size.
-
Remove the outer leaves of the radicchio, then finely slice it together with the shallot and Taggiasca olives.
-
Collect the ingredients in a bowl and season with a drizzle of oil, chopped walnuts and almonds, coarsely chopped parsley and dill, 2 tablespoons of lemon juice and a sprinkling of freshly ground pepper.
-
Stir and serve immediately.
