Fennel and radish salad

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

Nutritional info per serving

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

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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

(sh) 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

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