Shaved Fennel and Radicchio Salad

Recipe by Chef Danielle Alvarez

Chef Danielle Alvarez walks you through how to make her favourite salad, shaved fennel and radicchio salad with a pecorino, mind, orange and honey chardonnay dressing: “It’s sweet, salty, a little bit tangy and little bit bitter for the radicchio, but all in all together it balances beautifully. I think you’re going to love it!”

SERVES

4 for sharing

PREP TIME

15 mins

Ingredients

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Salad

400g radicchio, leaves separated and torn
1 head fennel, finely shaved on a mandolin
2 oranges, peeled
50g pecorino cheese
½ cup pitted Castelvetrano green olives, torn in half
¼ cup loosely packed fresh mint leaves

Honey Chardonnay Dressing

1 small shallot (approx. 30 g), peeled and diced very small
3 Tbls. chardonnay vinegar
2 tsp. honey
1 Tbls. Dijon mustard
¼ cup Extra virgin olive oil
Salt & pepper

Method

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Combine the shallot and vinegar with a pinch of salt in a small mixing bowl.

Add in the honey, mustard and some black pepper, whisk to combine. While whisking, slowly stream in the olive oil so the dressing stays somewhat emulsified.

Fill your OXO salad spinner with ice water.

Place the radicchio in the basket of the spinner and place that inside the ice water to remove bitterness. Leave for around 4 minutes.

Drain water and spin the salad spinner to dry the radicchio.

Once dry, add your radicchio back into the bowl.

Slice the fennel thinly and carefully on your mandoline and add to your bowl.

Zest the oranges before peeling with a paring knife. Cut the oranges into slices about 1cm thick. Add them to your bowl.

Use a vegetable peeler to peel shavings of the pecorino into your salad.

Add in pitted olives, the mint leaves and for an extra hint of flavour, orange zest.

Toss everything with the dressing and a good pinch of salt. Enjoy!

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Tips & Tricks

This is a little trick I like to do when using Radicchio because it can be a little bitter, especially if you’re using it out of season. I like to soak it in a little bit of ice water – it just pulls all that bitterness out of it and leave you with that beautiful, crunchy texture. You can use the OXO Salad Spinner to make this simple, fill the bowl with the ice water and place the Radicchio into the basket. Once it’s soaked enough you can simply pour out the water.

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The Cookware Behind the Recipe

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Rinse and dry salad greens quickly and easily

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Dry salad greens with a simple press of the soft, non-slip knob. The non-slip base keeps the bowl steady on the countertop and the built-in brake button stops the Salad Spinner for unloading. The basket doubles as a colander, and the lid comes apart for easy cleaning.

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Featured Collection

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OXO Kitchen Storage & Gadgets

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Grip, twist, stack, scoop, store. Everyday cooking is easier when the tools in your hands are designed to make the job simpler. Meet OXO Good Grips, with over 30 years of thoughtful design behind kitchen essentials that make every step from prep to storage that little bit easier.

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About the Author

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Danielle Alvarez

A Sydney-based chef, recipe developer and cookbook author who is passionate about seasonal, responsibly sourced food and teaching others to cook it at home. She moved to Sydney in 2014 to lead Fred's in Paddington, where her farm-to-table approach earned critical acclaim. She has since written the cookbook Always Add Lemon (2020), co-hosted The Good Food Kitchen with Adam Liaw (2021-2022), and become Culinary Director of the Sydney Opera House's private event spaces (2023). Danielle will show you how a few OXO tools can help you make incredible dishes with ease.