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