CHEFS' RECIPES
Insalata di radicchio e finocchio

Insalata di radicchio e finocchio

Fennel and radicchio salad to serve with guinea fowl

Serves 6

Cooking Time Prep time 5 mins



2   bulbs of fennel, thinly sliced
2   radicchio, leaves separated
1 tbsp   good-quality balsamic vinegar
2 tbsp   extra-virgin olive oil, to serve
To garnish:   pearly flesh of finger lime (optional, see note)


1 Combine fennel and radicchio in a bowl. Liberally slosh with balsamic vinegar and olive oil and season to taste with sea salt and freshly ground black pepper. Toss with love, scatter with finger lime pearls and serve immediately with guinea fowl.

Note Finger limes are seasonally available from select greengrocers.

RECIPE Anna Maria Eoclidi PHOTOGRAPHY Ben Dearnley STYLING Emma Knowles


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