Dressing ingredients

  • 1 lemon juiced
  • 50ml extra virgin olive oil
  • Salt to taste

Author of this recipe

Stephen Seckold

Stephen Seckold

Chef / restaurant

“By changing our salads with the seasons, we have a new set of tastes, colours and textures to work with every three months. This makes it interesting for our customers and the Flying Fish team.... Read more

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.

Total votes: 225


Shave the fennel, radishes and beet 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 with rocket leaves.

Tips from the author

Horseradish is easier to grate when frozen. 

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