This attractive eye-catching salad combines the peppery crunch of radish with the sweetness of the lightly licorice-flavoured fennel to a create a visually attractive and interesting salad.
Shave the fennel and radishes thinly on a mandolin and place in bowl.
Peel and segment the grapefruit leaving no white pith and add to bowl.
In a separate bowl grate the fresh horseradish with a micro plane.
Add the juice of the lemon with the olive oil.
Toss dressing with the fennel & grapefruit and season with salt.
Arrange on plate.
Tips from the author
Horseradish is easier to grate when frozen. Recipe shared by: Executive Chef Stephen Seckold Flying Fish Restaurant, Pyrmont, Australia.