Chef's Recipes

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

By Anna Maria Eoclidi
  • Serves 6
  • 5 mins preparation
Insalata di radicchio e finocchio
Insalata di radicchio e finocchio

Fennel and radicchio salad to serve with guinea fowl


  • 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 <a href="faraona_alla_creta.htm">guinea fowl</a>.


Finger limes are seasonally available from select greengrocers.

  • Author: Anna Maria Eoclidi