Fennel and radish salad recipe

By Lizzie Kamenetzky

  1. Serves 8 as a side dish
  2. Ready in 15 minutes
  3. Rating

A garden-fresh, crunchy salad with strong, bold flavours and vivid colours.

tried and tested
Fennel and radish salad


  1. 4-5 chicory, leaves separated
  2. 1 large fennel bulb, trimmed and very finely sliced on a mandoline
  3. 100g radishes, finely sliced
  4. 70g toasted hazelnuts, chopped

For the dressing

  1. 1 tbsp extra-virgin olive oil
  2. 3 tbsp hazelnut oil
  3. 1 tbsp red wine vinegar
  4. 1 tsp wholegrain mustard
  5. Pinch of caster sugar


  1. 1. 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.
  2. 2. 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.

Nutritional info

per serving: 115kcals, 11.3g fat (1g saturated), 1.7g protein, 2.1g carbs, 1.3g sugar, trace salt


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