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This colourful salad combines red oak leaf lettuce, radicchio, thinly sliced fennel and grated carrots, garnished with herbs and chopped fennel fronds. A lemon-sherry vinaigrette adds lively flavours.
Ready in 35 minutes
Some people find that raw fennel is difficult to digest. To solve this problem, first cook the fennel bulb in lightly salted boiling water for 3 to 4 minutes. Cool in iced water and proceed with recipe.