Fennel, orange and radicchio salad
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Serves
6
Cooking Time
Prep time 15 mins
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1
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large fennel bulb, halved, core removed
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2
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heads of radicchio, leaves separated and coarsely torn
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3
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oranges, peeled, segmented, 30ml juice reserved
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100 ml
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olive oil
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30 ml
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honey vinegar (see note)
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1
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Cut fennel lengthways into thin wedges and combine in a bowl with radicchio and orange segments. Add oil, vinegar and orange juice, mix to combine, season to taste and serve with lamb shoulder.
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Note Danny prefers to use De Nigris Honey Vinegar, available from select delicatessens and
Simon Johnson.
RECIPE Danny Russo, The Beresford Hotel
PHOTOGRAPHY William Meppem
STYLING Lynsey Fryers