Fennel and radish salad

  • Serves 8
  • Ready in 15 min
  • Easy
A garden-fresh, crunchy salad with strong, bold flavours and vivid colours.

Nutritional info per serving

  • Calories115kcals
  • Fat11.3g (1g saturated)
  • Protein1.7g
  • Carbohydrates2.1g (1.3 sugar)
  • Salttrace

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  • 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


  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.

From April 2010

Main Ingredients:

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