Description
I love a good slaw salad situation, and this shredded radicchio fennel salad is perfect. It’s a mix of shredded radicchio, fennel, honeycrisp apple, and dill, tossed in a sweet honey dijon vinaigrette!
Ingredients
Scale
Salad/Base
- 1/2 head radicchio, finely chopped (100g chopped)
- 1 bulb fennel, thinly sliced (use a mandoline) (200g sliced)
- 1/2 honeycrisp apple, thinly sliced (use a mandoline) (100g sliced)
- 1/4 cup firmly packed dill, minced
Honey Dijon Vinaigrette
- 3 tbsp (35 g) lemon juice
- 3 tbsp (30 g) olive oil
- 1 tbsp (15 g) honey
- 2 tsp (10 g) dijon mustard
- 1/2 tsp kosher salt, plus more as needed
- Freshly cracked black pepper
Instructions
- Prep the veggies. Start by chopping the stalks off the fennel bulb – love saving the stalks to give to Argos (my dog). From there, cut the bulb in half. I like to leave the woody center because it holds the bulb together and makes it easier to mandoline. Mandoline the fennel fairly thin. Add to a bowl, along with the apple (you can chop it or mandoline it), thinly sliced radicchio, and dill.
- Make the dressing. To make the dressing, simply whisk everything together in a jar and adjust for salt. Feel free to add 1 tsp extra of mustard if you like your dressing more sharp.
- Toss the salad. Pour the dressing over the salad and toss together. I like to use my hands – it’s easier and gets the veggies coated in the dressing much quicker.