Orange, Raddichio and Fennel salad
Ingredients
- 2 x radicchio (or salad leaves), washed, dried and leaves separated
- 1 x bunch spring onions, sliced
- 4 x oranges, rind and pith removed, sliced
- 1 x fennel, stalks trimmed, thinly sliced
- ½ cup olive oil
- 1 x tablespoon Dijon mustard
- 1 x lemon juiced
- Freshly ground black pepper
- Walnuts or macadamia nuts (optional)
Method
- Combine the oil, lemon juice, mustard and pepper and mix well.
- Toss together the fennel, orange slices and spring onions and reserve until ready to serve the salad.
- When ready to serve pour the dressing over the leaves and mix through the orange, fennel and spring onion mixture and serve.
- A handful of roughly chopped walnuts or macadamia nuts can be added just before
pauline2017-04-24T13:01:22+00:00