Ingredients
| 1 large fennel bulb with fronds | |
| 1 large radicchio | |
| ½g (approx 1 teaspoon) saffron | |
| 3 tablespoons sherry vinegar | |
| 1 clove garlic | |
| 1 tablespoon good honey | |
| ½ teaspoon salt | |
| 1 cup extra virgin olive oil |
Instructions
| 1. | Fill a large bowl with iced water. |
| 2. | Remove the fronds from the fennel and place into the iced water. |
| 3. | Using a mandolin, carefully shave the fennel bulb horizontally into fine slices and also place into the bowl of iced water. |
| 4. | Remove the core of the radicchio with a small knife and break off the leaves into the iced water with the shaved fennel. |
| 5. | Leave the fronds, shaved fennel and radicchio in the water for 5 minutes to refresh then drain through a colander and dry in a salad spinner. |
| 6. | For the dressing, bleed the saffron in the vinegar in a small jug for 10 minutes. |
| 7. | Put the garlic and honey into a small blender along with the salt, vinegar and saffron and blend in the olive oil. |
| 8. | Dress the radicchio and fennel with the dressing and present in a salad bowl garnished with the fennel fronds. |
Recipes and food styling Gareth Stewart/ Photography Tony Nyberg
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