Step 1

Wash the vegetables, peel carrot and trim fennel bulb.

Step 2

Cut and scoop out the hard center core of the radicchio with a small sharp knife. Now it will be easy to separate the leaves. Choose medium size leaves to use as salad cups. Shred the remaining leaves to add to the salad.

Step 3

Make citronette dressing. Combine extra virgin olive oil, lemon juice, salt and pepper in a jar. Close the lid and shake vigorously until creamy emulsion forms.

Step 4

Shred fennel using a mandoline or a knife. Grate or julienne carrot.

Step 5

Chop walnuts. Combine all vegetables and walnuts in a bowl. Add about half of all shaved Parmsan, reserving the rest for topping individual cups.

Step 6

Shake again the jar with the dressing until creamy and season the salad.

Step 7

Arrange salad in radicchio cups, top with more shaved Parmesan and freshly grated pepper.