• 2 x radicchio (or salad leaves), washed, dried and leaves separated
  • 1 x bunch spring onions, sliced
  • 4 x oranges, rind and pith removed, sliced
  • 1 x fennel, stalks trimmed, thinly sliced
  • ½ cup olive oil
  • 1 x tablespoon Dijon mustard
  • 1 x lemon juiced
  • Freshly ground black pepper
  • Walnuts or macadamia nuts (optional)


  1. Combine the oil, lemon juice, mustard and pepper and mix well.
  2. Toss together the fennel, orange slices and spring onions and reserve until ready to serve the salad.
  3. When ready to serve pour the dressing over the leaves and mix through the orange, fennel and spring onion mixture and serve.
  4. A handful of roughly chopped walnuts or macadamia nuts can be added just before