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

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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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