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Fennel and radicchio salad with honey and mustard dressing

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Ingredients for 2 servings:

  • ½ head of radicchio
  • 1 fennel bulb(s)
  • 2 oranges
  • 3 spring onions
  • 3 sprigs of dill
  • 1 tbsp honey
  • 2 tsp mustard
  • 5 tbsp olive oil
  • ½ lemon(s), juice
  • 3 tbsp balsamic vinegar (date-fig)
  • e.g. salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Winter salad, low carb, detox

Cut the radicchio into strips. Trim the fennel stems and set the leaves aside. Cut the fennel into thin strips. Next, peel and fillet the oranges. Chop the herbs and spring onions. Place everything in a bowl. For the dressing, combine all the ingredients and pour over the salad. Tips: You can use roasted chickpeas or nuts of your choice as a topping. I could also imagine romaine lettuce or chicory going very well with the fennel.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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