- 240 g clean red chicory
- 240 g cleaned fennel
- 125 g currant
- 8 pcs radishes
- extra virgin olive oil
For the salad recipe with currant sauce, cut the radishes into slices and the fennel slices. Chop the radicchio. Arrange the vegetables in a salad bowl and add 75 g of shelled currants.
Blend the remaining currants with 160 g of oil, salt, pepper and 1 tablespoon of lemon juice, obtaining a sauce for seasoning.
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