Name: Fennel and radicchio salad with lemon vinaigrette
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: Lemon vinaigrette; 1/3 cup (80m|) olive oil; 1 1/2 tablespoon lemon juice; 1 teaspoon dijon mustard; 1 clove garlic, crushed; 1 1/2 teaspoon sugar; 1/4 teaspoon sesame oil; Fennel and radicchio; 1 radicchio lettuce, leaves washed, dried; 1 baby cos lettuce, leaves washed, dried; 1 small frisee lettuce; 2 baby fennel bulbs, washed, thinly sliced; 1 tablespoon chopped chives

Ingredients

Lemon vinaigrette

1/3 cup (80m|) olive oil

1 1/2 tablespoon lemon juice

1 teaspoon dijon mustard

1 clove garlic, crushed

1 1/2 teaspoon sugar

1/4 teaspoon sesame oil

Fennel and radicchio

1 radicchio lettuce, leaves washed, dried

1 baby cos lettuce, leaves washed, dried

1 small frisee lettuce

2 baby fennel bulbs, washed, thinly sliced

1 tablespoon chopped chives

Method

1.To make the salad dressing, combine the vinaigrette ingredients in a clean screw-top jar and shake well. Set aside.

2.Place all the lettuce leaves in a serving bowl, topped with the fennel and chives. Just before serving, add the dressing, gently toss to combine.

If baby fennels aren’t available use a large bulb but discard the tough outer leaves. Use a mandolin for thin fennel slices.
Note

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Ingredients

Method

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