Name: Fennel, orange and radicchio salad
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 1 large fennel bulb, halved, core removed; 2 heads of radicchio, leaves separated and coarsely torn; 3 oranges, peeled, segmented, 30ml juice reserved; 100 ml olive oil; 30 ml honey vinegar (see note)

Fennel, orange and radicchio salad

Australian Gourmet Traveller Italian side recipe for fennel, orange and radicchio salad by Danny Russo from The Beresford Hotel.

Ingredients

1 large fennel bulb, halved, core removed

2 heads of radicchio, leaves separated and coarsely torn

3 oranges, peeled, segmented, 30ml juice reserved

100 ml olive oil

30 ml honey vinegar (see note)

Method

Main

1.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.

Danny prefers to use De Nigris Honey Vinegar, available from select delicatessens and
.
Notes

Danny Russo

Styling by Lynsey Fryers

Ingredients

Method

Main

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