"How do I make Paper Daisy's gorgeous chicken and radicchio
salad at home?
Peta Lennox, Collaroy, NSW
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Note "The balance between sweet and sour is key to getting dressing the radicchio leaves to counteract their bitterness," says Paper Daisy chef Ben Devlin. "The pickled fennel needs to be made early but it can be used for so many things and it's a great condiment to keep in the fridge." Start this recipe two and a half weeks ahead to pickle the fennel; you need two days to dry out the chicken skin.
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