Radicchio Salad with Fennel + Olives

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:

1. Core the radicchio, tear the leaves and toss with the sliced fennel. 

2. Add the olives and parsley and toss with your hands gently.

3. To make the dressing, combine the olive oil, vinegar, dijon, honey and season with salt and pepper.
4. Season the leaves and then dress lightly before massaging through. 
5. Top with grated parmesan cheese