Winter salad with fennel, radicchio, walnuts, and Manchego from Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make (page 355) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • Lepa on January 10, 2019

    I loved this salad and could have eaten the entire bowl by myself. So delicious!

  • stockholm28 on February 07, 2016

    Just a follow-up to my earlier review of this dish ... I served this for a dinner that I hosted (11 guests). I needed to triple the recipe, so I used one of her suggested variations and used a blend of baby arugula and spinach to supplement the radicchio (2 heads) and fennel (2 bulbs). This variation was also delicious. I prepped the greens in advance. I mixed the dressing (leaving out the walnuts) in advance also. Just before serving, I tossed some greens with the dressing and then added the walnuts and the additional shaved manchego. This really is a great winter salad.

  • westminstr on April 09, 2014

    My salad was very heavy on the radicchio and definitely on the bitter side. Also I had to sub parmesan for manchego. It was still good but I'd like to try it again -- I think it could be better.

  • stockholm28 on March 24, 2014

    I loved this salad (manchego and walnuts ... what's not to love)

  • anniemac on February 02, 2013

    This was a really refreshing winter salad. Incorporating the grated cheese into the dressing makes for a robustly flavored counterpoint to the bitter greens. I did not put the walnuts into the dressing, but sprinkled them on top so they stayed crunchy. I will definitely make this, or some variation thereof, again.

  • Emily Hope on December 09, 2012

    We liked this salad quite a bit. The strong flavors in the dressing were well matched to the radicchio and fennel, which had a nice crunch. Only addition was one chopped up date to the dressing, per her suggested modification in the notes. This added a nice sweetness since the radicchio was especially bitter. Served with butternut squash ravioli with sage butter, and sautéed chard and spinach.

  • L.Nightshade on August 01, 2012

    This salad starts with an interesting dressing, that's just a bit different from the usual. Lemon juice is whisked with kosher salt, ground pepper, and chopped garlic. Then olive oil is whisked in. Next comes finely grated manchego cheese, and toasted, finely chopped walnuts. It's a dressing with substance, thick and flavorful. Radicchio and fennel are thinly sliced and tossed with the dressing. The salad is topped with shaved manchego. Clark says you can also add greens if desired. I had a very few leaves of cress sitting around, and tossed them in. I loved this salad; the sweet and bitter "greens" pair so well with the rich and nutty dressing.

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