Winter Slaw of Radicchio, Fennel & Blue Cheese
Prep time
Total time
Crisp to the bite and health incarnate, this vibrant winter slaw of radicchio, fennel and blue cheese is a light lunch in itself. Ideal too as a side or to accompany a homemade burger or pulled pork.
Recipe type: Salad & Side
Cuisine: Italian style
Serves: 3-4
  • 1 medium head of radicchio
  • 1 medium - large fennel bulb plus fronds to garnish
  • 200g blue cheese or goats cheese (crumbly cheese best)
  • 200ml thick (or Greek) plain yoghurt
  • 1 tbsp aniseed (or cumin seeds)
  • 3 tbsp extra virgin olive oil
  • 2 tsps fresh squeezed lemon juice
  • 2½ tbsps apple or white wine vinegar
  • sea salt & fresh-milled black pepper
  1. Put the aniseed in a small frying pan and dry roast briefly. Then crush half the seeds in a pestle and mortar til fine.
  2. Peel off outer leaves and layers of both the radicchio and fennel bulb. Wash and spin in a salad spinner if need be. Then cut them first in half, and then slice very finely into thin strips. Place in a large bowl and set aside.
  3. Make the dressing by whisking the olive oil, lemon juice and vinegar. Season a little with salt and pepper, and add a few whole aniseed.
  4. Crumble half the blue or goats cheese into the yoghurt and use a fork to first mash and then stir the cheese into the yoghurt.
  5. To make up the salad, pour over most of the oil-vinegar dressing and toss with salad servers. To plate up a portion, dollop a tbsp of the yoghurt-cheese mix on top, drizzle on some of the remaining dressing and crumble over some of the blue cheese.
  6. Garnish with finely-cut fennel fronds and a drizzle of the oil dressing and some whole aniseed.
  7. Eat immediately, though the salad will keep in an airtight container for a day in the fridge.
Recipe by The Red Bistro at