1 medium fennel (225g), trimmed, halved, shaved
1 large zucchini (240g), coarsely grated
1⁄2 radicchio lettuce (230g), trimmed, thinly sliced
1⁄2 cup small fresh mint leaves
1⁄4 cup coarsely chopped fresh dill
3⁄4 cup walnuts (90g)
Extra fresh mint leaves, to garnish
1/3 cup lemon juice
1⁄4 cup olive oil
1 tblsp horseradish cream
1 small clove garlic, crushed
Salt and pepper, to taste
Place fennel, zucchini and lettuce in a large bowl. Toss to combine. Cover with cold water. Refrigerate for 30 minutes. Drain well. Pat dry with absorbent kitchen paper. Return to bowl.
To make dressing, whisk all ingredients in a small jug until combined.
Add dressing, mint, dill and 1⁄2 cup of the walnuts to bowl. Toss to combine.
Arrange on a serving plate. Sprinkle with remaining walnuts. Garnish with extra mint leaves.