Crunchy salad with ginger-infused citronette dressing


Serves 4

  • 1 head curly endive
  • 10 leaves Chioggia PGI Radicchio (Italian chicory)
  • 2 carrots
  • 2 small cucumbers
  • 10 radishes
  • 2 small fennel bulbs
  • 1 piece fresh ginger around 3 cm long
  • 1 lime
  • extra virgin olive oil
  • salt and black pepper


Wash the endive and radicchio leaves thoroughly and dry, removing the harder white part at the base. Leave the skin on the cucumbers and wash thoroughly along with the radishes. Thinly slice both using a mandoline.
Clean and wash the fennel bulbs as well, removing the tougher outer layers. Thinly slice the fennel with a knife.

Peel the carrots, wash and slice lengthways with a potato peeler to obtain lots of thin ribbons. Place all the vegetables together in a salad bowl and season with a drizzle of oil.

Peel and finely grate the ginger. Place in a small jar with a watertight, airtight lid along with the juice squeezed from the lime. Then add 5-6 tablespoons of oil and a generous sprinkling of pepper. Close the jar and shake vigorously until you have a slightly creamy emulsion.

Pour the ginger-infused citronette dressing over the salad just before serving. This way, the vegetables will not be dressed too early and will not go soft. Add salt and serve with sliced home-made bread to taste.

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