Serves 4 to 6
1 small head of radicchio cut into wedges
1 large fennel bulb, sliced 0.5cm thick lengthways
125g parsley leaves, roughly chopped
50ml olive oil plus extra for brushing
2 tablespoons sherry vinegar (or red wine vinegar with a pinch of sugar)
1 teaspoon Dijon mustard
1/2 teaspoon honey
Salt and black pepper
Optional: shaved parmesan to garnish
Preheat grill to moderate-high heat
Brush each side of radicchio wedges and fennel slices with olive oil and season with salt and pepper.
Grill for 2-3 minutes until they start to char, then turn and grill for a further 2-3 minutes.
Transfer to a chopping board and allow to cool slightly until they can be handled. Thinly slice the radicchio and chop the fennel into 0.5cm strips and discard the cores.
In a bowl, whisk the vinegar with the mustard and honey. Gradually add the 50ml olive oil while whisking continually.
Add the radicchio, fennel and parsley leaves to the dressing and mix well.
Season with salt and pepper.
Add shavings of parmesan to serve (optional).