Fennel and radish salad

Name: Fennel and radish salad
Yield: Serves 8
Cuisine: British recipes
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

Easy
April 2010

Easy
April 2010

Test kitchen approved

Serves 8
Ready in 15 min

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

Gluten-free recipes

Nutrition: per serving

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

Nutrition: per serving

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

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.
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.