Fennel, orange and radicchio salad


  • Serves 6 people

  • 1 large fennel bulb, halved, core removed
  • 2 heads of radicchio, leaves separated and coarsely torn
  • 3 oranges, peeled, segmented, 30ml juice reserved
  • 100 ml olive oil
  • 30 ml honey vinegar (see note)
01   Cut fennel lengthways into thin wedges and combine in a bowl with radicchio and orange segments. Add oil, vinegar and orange juice, mix to combine, season to taste and serve with lamb shoulder.
Note Danny prefers to use De Nigris Honey Vinegar, available from select delicatessens and Simon Johnson.
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