My husband, Luigi, and I have been enjoying his fabulous fennel salad lately. It’s hands down my favorite autumn/winter salad, and Lou was happy to share his recipe. It’s simple and oh-so flavorful.
- 1 medium-size fennel bulb – cored, greens removed, halved and sliced very thin
- 2-3 Tablespoons high quality extra virgin olive oil
- 1/4 cup gorgonzola cheese, crumbled
- 1/4 cup chopped walnuts
- sea salt, to taste
- freshly ground black pepper (Lou is very generous with the black pepper)
Mix together the ingredients and enjoy. Buon appetito!