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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.
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.