John Myers
Fennel and Pineapple Salad with Radiccio
The perfect fennel and pineapple salad with radiccio recipe with a picture and simple step-by-step instructions.
- 2 Fennel fresh
- 1 smaller Radicchio fresh
- 1 Spring onion
- 50 g Walnuts
- 6 Discs Pineapple canned
- 150 ml Soy yogurt
- 1 tbsp Mustard medium hot
- 1 tsp Maple syrup
- 2 tbsp White balsamic vinegar
- 1 tbsp Linseed oil
- 1 tsp Hot paprika powder
- Salt
- Black pepper from the mill
- Freshly squeezed lemon juice
- Wash the fennel, quarter it and remove the stalk. Finely chop the fennel greens and place in a bowl for the dressing. Cut the fennel bulbs into thin slices. Chop the radiccion, wash and spin dry. Cut the pineapple slices into small pieces, add some of the juice from the preserves to the dressing bowl. Roughly chop the walnuts, cut the spring onions into fine rings. Put everything in a salad bowl.
- Mix the soy yoghurt, mustard, vinegar, oil and maple syrup into a creamy dressing, season with the paprika, lemon and salt and pepper and mix with the salad.
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