Radicchio, Fennel & Red Onion Salad with Goats Cheese Dressing

Print

Radicchio, Fennel & Red Onion Salad with Goats Cheese Dressing

The creamy goats cheese dressing is the perfect companion for this bitter leaf veg.
Course Lunch, Salad, Sides
Cuisine Low GI Under 20, Low Net Carbs Under 10, Vegetarian
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 people
Calories 19kcal

Ingredients

  • 1 cup Radicchio Shredded
  • .5 Fennel bulb sliced very thinly
  • .5 small Pickled Red Onion Recipe below
  • Goats cheese dressing Recipe below

Instructions

  • Toss ingredients together. Toss through dressing. Serve.

Notes

Goats Cheese Dressing
Print

Goats Cheese Dressing

Rich and creamy turns a salad into a meal.
Course Extras, Salad
Cuisine Low GI Under 20, Low Net Carbs Under 10
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 people
Calories 127kcal

Ingredients

  • 75 g Goats Cheese Known as Chevre in French Danish Feta will also work.
  • 1 tbsp Pomegranate Molasses This is sweet and sour
  • 2 tbsp Vinegar Preferably Red Wine Vinegar
  • 2 tbsp olive oil

Instructions

  • Whip the cheese and slowly add the liquids until smooth and creamy.
Print

Pickling Liquid

This is for quick pickling only 30 minutes ahead not days or weeks. Use over any finely sliced vegetable for sing and pep. Although this has loads of sugar, you don’t actually consume much of the liquid.
Course Extras, Salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 20
Calories 22kcal

Ingredients

  • 100 g Sugar Brown
  • 100 g Vinegar
  • 1 tsp Coriander seeds
  • 1 tsp Fennel Seeds
  • 1 tsp pepper Whole corns
  • 1 Star Anise Whole

Instructions

  • Dissolve sugar in vinegar over low heat. Once dissolved add spices and seeds. Remove from heat. Once cool store in a glass bottle. I used an empty vinegar bottle. Will keep for weeks - the flavour improves with age.
  • Try pickling red onion, fennel, cauliflower and broccoli. Any vegetables as long as it is finely sliced. Leave the vegetables in the liquid for a minimum of 30 minutes.