Ingredients
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
Method
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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.
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To make dressing, whisk all ingredients in a small jug until combined.
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Add dressing, mint, dill and 1⁄2 cup of the walnuts to bowl. Toss to combine.
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Arrange on a serving plate. Sprinkle with remaining walnuts. Garnish with extra mint leaves.