Fennel and radicchio salad with parmesan crisps

Name: Fennel and radicchio salad with parmesan crisps
Yield: 4
Ingredients: 2/3 cup (50g) finely grated parmesan; 1 tbs flaxseeds (from health food stores); 1 fennel bulb, thinly sliced; 1 radicchio, chopped; Micro parsley, to serve; 8 anchovy fillets in oil, drained, finely chopped; 2 tbs finely chopped currants; 1/3 cup (80ml) red wine vinegar; 1/3 cup (80ml) extra virgin olive oil

Rate now

Jump to recipe

by Sam Parish (Coutts)

SAM PARISH (COUTTS), CHEF

Sep 10, 2016

Light, slightly bitter and full of flavour, this is one salad made for easy spring lunching.

2/3 cup (50g) finely grated parmesan
1 tbs flaxseeds (from health food stores)
1 fennel bulb, thinly sliced
1 radicchio, chopped
Micro parsley, to serve

Dressing

8 anchovy fillets in oil, drained, finely chopped
2 tbs finely chopped currants
1/3 cup (80ml) red wine vinegar
1/3 cup (80ml) extra virgin olive oil

Method

1.

Preheat the oven to 250°C. Grease and line a baking tray with baking paper. Combine the parmesan and axseed in a bowl, then spread over the baking tray in a single, even layer. Bake for 3-5 minutes until golden and crisp.
2.

Set aside to cool, then break into pieces. For the dressing, combine all ingredients in a bowl and season.
3.

Divide the fennel and radicchio among serving plates and spoon over dressing. Scatter over micro parsley and top with parmesan crisps to serve.