Fennel, Radicchio, and Citrus Salad Recipe

Introduction

This Fennel, Radicchio, and Citrus Salad is a vibrant and refreshing mix of crisp vegetables and bright citrus flavors. Perfect as a light starter or a colorful side dish, it balances bitterness and sweetness with a creamy, tangy dressing.

Ingredients

• 2 small bulbs fennel
• 1 small head radicchio (use 1/2 head if your head is larger)
• 1 orange
• 1 pink grapefruit
• Fresh cracked black pepper (to taste)
• 1/2 cup olive oil
• 2 Tbsp champagne vinegar (or other mild white vinegar)
• 2 Tbsp fresh lemon juice
• 1 tsp honey Dijon mustard (If using regular Dijon mustard, add a dab of honey as well)
• 1 fistful fennel fronds
• Salt (to taste)

Instructions

1. Step 1: Trim the stalks from the fennel and peel off any rough outer leaves. Slice the fennel 1/8 inch thick using a mandoline slicer or a very sharp knife. Reserve the leafy fronds. Remove the core if your fennel bulb is large; it’s not necessary for young bulbs.
2. Step 2: To prevent browning, place sliced fennel in a bowl of cold water with lemon juice.
3. Step 3: Halve the radicchio if whole, remove the core, and thinly slice or shred it.
4. Step 4: Peel the orange and grapefruit, then segment or slice them into thin pieces.
5. Step 5: Arrange the radicchio, fennel, and citrus slices on a plate or platter.
6. Step 6: Combine the olive oil, champagne vinegar, lemon juice, honey Dijon mustard, salt, and some fennel fronds in a jar. Blend with an immersion blender until smooth and creamy. Adjust seasoning and acidity to taste.
7. Step 7: Drizzle the dressing over the salad, then top with freshly cracked black pepper and reserved fennel fronds.

Tips & Variations

• Use mild white vinegar like champagne vinegar for a delicate balance; apple cider vinegar is a good alternative.
• Add extra fennel fronds to the dressing for a stronger anise flavor.
• If you prefer less bitterness, substitute radicchio with red leaf lettuce or arugula.
• To make the salad more substantial, toss in toasted nuts such as walnuts or almonds.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss the salad with dressing just before serving to keep it crisp. Leftover dressed salad may become soggy but can be refreshed by adding fresh fennel fronds and citrus slices.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

Yes, but it’s best to keep the dressing separate and combine just before serving to maintain crispness and freshness.

What can I substitute for radicchio if I don’t have it?

Red leaf lettuce, endive, or arugula work well as milder alternatives to radicchio’s bitter flavor.

Fennel, Radicchio, and Citrus Salad Recipe

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A refreshing and vibrant Fennel, Radicchio, and Citrus Salad featuring thinly sliced fennel bulbs, slightly bitter radicchio, and juicy orange and grapefruit segments, all tossed in a creamy honey Dijon vinaigrette with fresh fennel fronds for an aromatic finish.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Italian
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Salad

• 2 small bulbs fennel
• 1 small head radicchio (use 1/2 head if larger)
• 1 orange
• 1 pink grapefruit
• Salt to taste
• Fresh cracked black pepper to taste
• Fennel fronds from 1 fistful

Dressing

• 1/2 cup olive oil
• 2 Tbsp champagne vinegar (or other mild white vinegar)
• 2 Tbsp fresh lemon juice
• 1 tsp honey Dijon mustard (if using regular Dijon mustard, add a dab of honey as well)

Instructions

1. Prepare the fennel: Trim the stalks from the fennel bulbs and peel off any rough outer leaves. Using a mandoline slicer or a very sharp knife, slice the fennel bulbs into 1/8 inch thin slices. Reserve the leafy fronds for garnish and possible blending into the dressing. For larger fennel bulbs, remove the core before slicing.
2. Prevent browning: If the sliced fennel starts to brown, soak it briefly in a bowl of cold water mixed with lemon juice to maintain freshness and color.
3. Prepare the radicchio: If the radicchio is whole, halve it, remove the tough core, then thinly slice or shred into bite-sized pieces suitable for the salad.
4. Segment the citrus: Remove the peel of the orange and pink grapefruit. Either segment the fruit by removing the membranes or slice them into thin rounds to create juicy, tender citrus pieces.
5. Assemble the salad: Arrange the radicchio, sliced fennel, and citrus slices attractively on a serving plate or platter, ensuring an even spread of colors and textures.
6. Make the dressing: Place the olive oil, champagne vinegar, fresh lemon juice, and honey Dijon mustard into a jar large enough to accommodate an immersion blender. Blend until the dressing is smooth, creamy, and emulsified. Adjust seasoning with salt, acidity (lemon juice or vinegar), or sweetness as desired. Optionally, blend in some reserved fennel fronds for added aroma and flavor.
7. Finish and serve: Drizzle the prepared dressing over the arranged salad. Garnish with freshly cracked black pepper and scattered fennel fronds to add a fresh, herbal note. Serve immediately for best texture and flavor.

Notes

• This salad is best served fresh to maintain crispness and vibrant flavors.
• If fennel slices brown despite soaking, pat dry gently before assembling to prevent excess moisture in the salad.
• Champagne vinegar can be substituted with white wine vinegar or a mild apple cider vinegar if unavailable.
• For a vegan version, ensure the mustard used is free from honey, or omit honey entirely.
• Leftover dressing can be stored refrigerated for up to 3 days.

Keywords: Fennel salad, Radicchio salad, Citrus salad, Healthy salad, Italian salad, No cook salad, Fresh salad with citrus