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Fennel, Radicchio, and Citrus Salad Recipe

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★★★★★

4.9 from 91 reviews

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.

Ingredients

Scale

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

Find it online: https://cookcrisis.com/fennel-radicchio-and-citrus-salad-recipe/