Fennel and radish salad

  • Portion size: Serves 8
  • Ready in 15 min
  • Difficulty: easy

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

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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
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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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  • Nutrition

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