Fennel and radish salad

Fennel and radish salad
  • Serves icon Serves 8
  • Time icon Ready in 15 min

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

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

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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