Radicchio, Fennel and Orange Salad

Like a one-way ticket to Sicily, here is a little gem of a recipe for a fennel, radicchio, and orange salad. This recipe was inspired by a salad I enjoyed during an aperitivo in Palermo, at a small cocktail bar. It has become one of my favorite salad recipes and always reminds me a bit of vacation. Using blood oranges makes the salad even more flavorful. This salad combines crunchy textures and fresh flavors, perfect as a light starter or a side dish. The blend of sweet and bitter tastes, along with the beautiful deep purple, light green, and orange colors, offers a delight both visually and on the palate !

 
fresh salad with radicchio, fennel and orange salad
 

Ingredients :

  • 1 radicchio

  • 1 bulb of fennel

  • Segments (supremes) of one or two oranges

  • Parmesan shavings

  • 3 tablespoons of good extra virgin olive oil

  • Salt and pepper

Preparation :

  • Wash the fennel bulb, remove the stalks and leaves (reserve the leaves for garnish). Thinly slice the bulb using a mandoline or a sharp knife.

  • Wash and tear the radicchio into pieces of varying sizes.

  • Using a sharp knife, peel the orange by removing all the white pith and cut out the supremes (segments without skin). Reserve the juice released during the peeling for the dressing.

  • In a salad bowl, combine the sliced fennel, radicchio, and orange supremes.

  • For the dressing, mix the olive oil with one tablespoon of the reserved orange juice. Season with salt and pepper. Pour the dressing over the salad and toss well to coat all the ingredients.

  • Garnish the salad with Parmesan shavings and the reserved fennel leaves. You can also add toasted pine nuts for extra flavor.