If you're looking to bring colour to the table in the form of a crisp and earthy salad then look no further. With spiced notes from radicchio, paired with savouriness from the green olives, this salad provides freshness when paired with a juicy and rich cut of meat.
Serves 8 as a side
Ingredients:
- 2 radicchio, washed and dried
- 1 bulb fennel, thinly sliced
- 1/2 bunch parsley, roughly chopped
- 150g green olives, pitted and halved
- 1/4C olive oil
- 2 tbsp white wine vinegar
- 1 tsp honey
- 1 tsp dijon
- 50g parmesan, grated with microplane or peeler
Method:
- Core the radicchio, tear the leaves and toss with the sliced fennel.
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Add the olives and parsley and toss with your hands gently.
- To make the dressing, combine the olive oil, vinegar, dijon, honey and season with salt and pepper.
- Season the leaves and then dress lightly before massaging through.
- Top with grated parmesan cheese
