Fennel and radish salad
- Published: 31 Mar 10
- Updated: 18 Mar 24
A garden-fresh, crunchy salad with strong, bold flavours and vivid colours.
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Ingredients
- 4-5 chicory, leaves separated
- 1 large fennel bulb, trimmed and very finely sliced on a mandoline
- 100g radishes, finely sliced
- 70g toasted hazelnuts, chopped
For the dressing
- 1 tbsp extra-virgin olive oil
- 3 tbsp hazelnut oil
- 1 tbsp red wine vinegar
- 1 tsp wholegrain mustard
- Pinch of caster sugar
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Method
- For the dressing, combine all of the ingredients in a screw-top jar and shake to combine. Season with salt and pepper and set aside.
- Scatter the chicory over a large serving plate and top with the sliced fennel, radish slices and toasted hazelnuts. Drizzle the dressing over the salad to serve.
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- Recipe from April 2010 Issue
Nutrition
Nutrition: per serving
- Calories
- 115kcals
- Fat
- 11.3g (1g saturated)
- Protein
- 1.7g
- Carbohydrates
- 2.1g (1.3 sugar)
- Salt
- trace
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