Fennel and radish salad

  •
  • Effort icon Easy
  • April 2010
Fennel and radish salad
  • Effort icon Easy
  • April 2010
  • Serves icon Serves 8
  • Time icon Ready in 15 min

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

  • Gluten free Gluten-free recipes

Nutrition: per serving

Calories
115kcals
Fat
11.3g (1g saturated)
Protein
1.7g
Carbohydrates
2.1g (1.3 sugar)
Salt
trace
Calories
115kcals
Fat
11.3g (1g saturated)
Protein
1.7g
Carbohydrates
2.1g (1.3 sugar)
Salt
trace

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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

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.

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