Prep:  15 minutes + chestnut prep time
Cook:  7 minutes
Serves:  4
Average: 4 (3 votes)
This easy fennel salad recipe with blue cheese is the ultimate salad for party entertaining. Top your salad with candied chestnuts for crunch. This fennel salad is a great recipe for Mother's Day lunch.

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Candied Chestnut, Blue Cheese and Fennel Salad
  1. Preheat oven to 200°C (180°C fan-forced)
  2. Cut a shallow cross into the flat side of each chestnut shell, this prevents the nut from overheating and bursting while cooking
  3. Place prepared chestnuts onto a baking tray and bake for 15 to 20 minutes or until the shells split open
  4. Once cooked, remove chestnuts from the heat and wrap in a clean tea towel for 5 to 10 minutes. While chestnuts are still warm, quickly peel off the outer brown shell and remove the papery thin skin underneath
  5. Heat a non-stick fry pan over medium heat, add cooked, peeled and quartered chestnuts, sugar and butter. Cook for 5 minutes, stirring frequently so your mixture doesn't burn. When the sugar mixture starts melting, stir constantly until all sugar is melted and chestnuts are coated
  6. Transfer immediately onto a sheet of baking paper and separate nuts away using two spatulas before they cool
  1. To make salad, using a V-slicer or sharp knife, very finely slice fennel. Arrange fennel, radicchio, gorgonzola and oranges on a serving platter
  2. Sprinkle with candied chestnuts and reserved fennel fronds. Drizzle with extra virgin olive oil, season and serve with crusty bread
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences

No reviews for this recipe yet.