Name: Insalata di radicchio e finocchio
Prep time: 5 min
Total time: 5 min
Yield: 6
Ingredients: 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)

Insalata di radicchio e finocchio

Australian Gourmet Traveller Italian side/salad recipe for insalata di radicchio e finocchio (fennel and radicchio salad) by Anna Maria Eoclidi

Fennel and radicchio salad to serve with guinea fowl

Ingredients

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)

Method

Main

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.

Finger limes are seasonally available from select greengrocers.
Notes

Anna Maria Eoclidi

Styling by Emma Knowles

Ingredients

Method

Main

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