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Florentine Fennel and Radish Salad

Check out the season for fresh Florentine fennel and don’t miss out on this wonderfully juicy salad, easily made using the slicing disc in the Dualit Food Processor.

Florentine Fennel and Radish Salad

Preparation Time: 10 mins

Cooking Time: 0 mins

Serves: 6


Check out the season for fresh Florentine fennel and don't miss out on this wonderfully juicy salad. By slicing it thinly you get a good balance of juice and sweetness alongside the aniseed flavour, which can otherwise be overwhelming. And talking of mildness, when you have had a red onion sliced in this way you will always want some in your salad for accent. All traces of pungency vanish. When you toss the radishes into the processor they bob merrily in the feeder tube, just like the lottery balls, until a nudge with the food pusher cuts them into neat slices in a trice.



  • 200g trimmed fennel, halved lengthways
  • 1 small red onion, peeled and trimmed, halved lengthways
  • 150g trimmed radishes (or less)
  • 100g pitted black olives
  • a small can artichoke hearts, drained and cut into quarters
  • white balsamic vinegar
  • extra virgin fruity olive oil
  • 100g feta cheese, cubed (quantity optional)
  • a few sprigs oregano or marjoram
  • salt and pepper



  1. Prepare the fennel and red onion to go down the feeder tube smoothly and snugly: this will ensure even and pretty slices in your salad.
  2. Use the large bowl fitted with the slicing disc, adjusted to thick or medium for the fennel. For the red onion and radishes, adjust it to thin.
  3. When you have sliced the vegetables, tip them into a big basin. Add the olives and artichokes. Dress with a few drops of vinegar and a small trickle of olive oil. Season to taste and toss lightly.
  4. Add the cheese, tear the leaves of oregano, sprinkle over the top and serve.