Fennel, Radicchio and Apple Salad with Red Wine Dressing

, from Issue #47. August, 2015
Photography by Aaron McLean.
Fennel, Radicchio and Apple Salad with Red Wine Dressing

This is my favourite dressing for tossing with any salad that has firmer style vegetables in the line-up such as red or white cabbage.

Serves: 6


2 tablespoons mayonnaise
1 tablespoon red wine vinegar
2 tablespoons olive oil
1 clove garlic, crushed
½ teaspoon dried oregano, preferably Sicilian
sea salt and freshly ground pepper

1 fennel bulb, fronds reserved
1 radicchio lettuce
1 red apple, julienned
2 cups very thinly sliced white cabbage
½ cup walnuts, roasted and roughly chopped
½ cup freshly grated Parmesan cheese


Dressing: Whisk all the ingredients in a bowl and season.

Salad: Slice the fennel and radicchio very thinly and combine in a large bowl with the apple, cabbage and most of the nuts. Add enough dressing to coat the salad then toss through half of the Parmesan. Transfer to a platter and top with the remaining nuts, Parmesan and reserved fennel fronds. 

Menu:  Serve with Roast Pork BellyApple and Tarragon Salsa Verde,Gnocchi Alla Romana and finish with Espresso Flans.