Fennel and Radicchio Salad with Olive Vinaigrette

Ingredients for Fennel and Radicchio Salad with Olive Vinaigrette

• 2 teaspoons Dijon mustard

• 2 teaspoons lemon juice

• 45ml extra-virgin olive oil

• 60ml chopped pitted Kalamata olives

• 1 medium fennel bulb (350g )

• 110g radicchio or Treviso, leaves torn into smaller pieces

• 1/4 cup basil leaves, torn if large

• 1 tablespoon chopped chives (optional)

• Mandoline or other adjustable blade slicer

How to make Fennel and Radicchio Salad with Olive Vinaigrette

Whisk together, mustard, lemon juice, oil, and 1/8 teaspoons pepper in a large bowl until well blended. Stir in olives.

Trim fennel bulb and remove tough outer layer. Halve bulb lengthwise, then thinly slice lengthwise using mandoline.

Add fennel, radicchio, basil, and chives to vinaigrette in bowl and gently toss until evenly coated. Season with salt and pepper.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.