This salad produces a colourful bowl of flavour. Crunchy cabbage, radicchio and fennel are paired with a sprinkle of walnuts and freshly grated Parmigiano, then lightly drizzled with a mustard and balsamic dressing.
Serves 6
1 large fennel bulb, fronds removed and reserved, finely shredded
1 radicchio, finely shredded
1/4 small green cabbage, finely shredded
1 cup Trickett's, toasted and coarsely chopped
50g , shaved
1 Tbsp Accoceberry Espelette wholegrain mustard
1/3 cup
Salt and freshly ground black pepper
Place fennel, radicchio, cabbage, parsley, walnuts and Parmigiano Reggiano in a large bowl. Finely chop fennel fronds and add to the bowl.
Stir mustard into dressing. Pour dressing over the slaw and toss well to combine. Adjust seasoning with salt and pepper, to taste.
Recipe by Julie Le Clerc
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