Peach, Fennel and Radicchio Salad

January 15, 2015 • Posted in: Salad, Summer, Peaches, Mike McInearney

From 'Kitchen by Mike', by Mike McEnearney, this is a great Summer salad. Make sure you're using the best peaches you can find. This recipe makes extra dressing, but it'll keep for a week or so to use on any other salads.



  • 1 tbsp raisins
  • 1 teaspoon black tea leaves
  • handful of rocket
  • 1/2 radicchio, leaves separated and torn into bite-size pieces
  • 1 fennel bulb, finely sliced, fronds reserved
  • 4 peaches, stones removed, cut into wedges (yellow are best, but you can always substitute white or nectarines)
  • 1 tbsp pine nuts


  • 30 ml orange blossom water
  • 2 tsp honey
  • 15 mL white wine vinegar
  • 45 mL EVOO
  • 1 tsp thyme leaves
  • salt flakes and freshly ground black pepper, to serve


  1. Put the raisins in a small bowl,cover with freshly brewed black tea and leave to plump for 30 minutes
  2. Meanwhile, to make the dressing, combine all the ingredients in a small jar or bottle and shake till combined
  3. In a large bowl, gently toss the rocket, radicchio, fennel and peach with 50 mL of the dressing. Arrange on a plate or platter, scatter with the drained raisins and the pine nuts, then drizzle with a tablespoon more of the dressing. Finish with the fennel fronds.
Preparation time: 30 minutes
Cooking time:
Serves: 4

© 2017  •  Built with Craft