Ingredients
Salad:
2 small radicchio
I head fennel, cut in half and sliced
125g (4oz) open cup mushrooms, sliced
6 hard-boiled eggs, quartered
15ml (1 tablesp) chopped fresh parsley
Dressing:
30ml (2 tablesp) lemon juice
15ml (1 tablesp) Worcestershire sauce
Method
Tear the radicchio leaves into a salad bowl. Add the fennel, mushrooms, eggs and parsley.
Whisk the lemon juice and Worcestershire sauce together and pour over the salad.
Toss well and serve.