Fennel and Radicchio Salad with Mango and Yogurt Dressing

Summary

Ingredients

• 2 medium fennel
• 1 small Head radicchio
• 1 handful cashew nuts, salted
• 1 handful cranberries, dried

For the dressing:

• 150 g natural yourt
• 2 tablespoon vinegar (mango-chili vinegar)
• 3 tablespoon olive oil
• 2 tablespoon honey
• 0.5 teaspoon ½ salt
• 0.5 teaspoon ½ pepper

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Instructions

1. Wash the fennel, cut off the stems and roots and peel the fibers of the outer leaves upwards with a knife. Then halve the fennel and then cut into fine slices (1 - 2 mm thick), like onions. Wash the radicchio and cut into suitable strips, depending on your preference. Now roughly chop the cashew nuts and the dried cranberries.
2. Roughly mix everything together in the salad bowl.
3. For the dressing:
4. Put all ingredients in a blender jar and shake vigorously. (If you don`t have mango and chili vinegar, you can take light brandy vinegar and refine it with mango juice and cayenne pepper.) You can do that if you want more fruit or spiciness.
5. Finally, pour the dressing over the salad and mix well. The salad should steep for 10 minutes before it is served. Mango strips look very good as a garnish.
6. Ciabatta and fig balsamic vinegar or grilled meat go well with the salad.