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Fennel and Chicory Salad with Mango Vinaigrette

The strong herby notes of fennel and chicory are balanced by the sweet mango dressing in this full-bodied salad. Wonderful with chicken or fish.
Prep Time15 mins
Course: Salad
Cuisine: British
Calories: 797kcal


  • 1 fennel bulb
  • 2 red chicory
  • 1 red onion peeled and halved
  • 2 large handfuls rocket
  • 1 tablespoon white wine vinegar
  • ½ teaspoon salt
  • 1/8 teaspoon ground white pepper
  • 1 tablespoon Dijon mustard
  • 2 teaspoons honey
  • 1 mango pureed (4 tablespoons needed)
  • 3 tablespoons olive oil
  • 1 tablespoon water


  • Slice the fennel, chicory and onion extremely finely then toss them together in a large salad bowl with the rocket.
  • Pour in the white wine vinegar and salt and pepper into a screw-top jar then screw the lid back on and shake well until the salt has dissolved.
  • Add the Dijon mustard into the jar and shake again until combined.
  • Add the honey and shake once more until combined.
  • Add the pureed mango and shake again. The mixture will be quite thick.
  • Pour in the olive oil and shake well.
  • Finally add the water to thin the dressing down a little and give a final good shake so everything has fully combined.
  • Drizzle the dressing over the salad until all the leaves are just coated, you probably won’t need all of it, saving some for another day.


Calories: 797kcal | Carbohydrates: 95g | Protein: 18g | Fat: 46g | Saturated Fat: 6g | Sodium: 1663mg | Potassium: 4233mg | Fiber: 40g | Sugar: 41g | Vitamin A: 21695IU | Vitamin C: 154.8mg | Calcium: 626mg | Iron: 10.1mg