I love this wintery salad. It’s colorful and bright with citrus flavors balanced out with bitter radicchio, sweet crisp fennel bulb and crunchy nuts. This is an adaptation of a dish I offered on the 2019 winter menu at the restaurant, redesigned for your home kitchen.
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Citrus, Fennel and Radicchio Salad
Description
This beautiful winter salad is an excellent palate cleanser between courses and the radicchio is hardy enough to stand up to dressing ahead of time making it an easy dinner party dish. Here’s a quick demo on cutting citrus supremes.
Ingredients
For the Salad
2 heads radicchio, core removed, torn into bite sized pieces
1/2 fennel bulb, core removed, very thinly sliced (on mandolin)
1 grapefruit, cut into supremes. Squeeze juice from the “guts” and set aside.
1/2 meyer lemon, cut into supremes, then cut into thirds. Squeeze juice from “guts” and combine with grapefruit juice
2 oranges, rind and pith removed, cut into 1/8inch-1/4inch cross section rounds.
1/2 cup chopped nuts (walnuts/hazelnuts/pistachio)
For the Dressing
3/4 cup citrus juice (using what you squeezed from fruit plus additional orange juice to make 3/4 cup)
1/4 cup good quality olive oil
1/4 cup canola oil
pinch of salt
For the Salad
2 heads radicchio, core removed, torn into bite sized pieces
1/2 fennel bulb, core removed, very thinly sliced (on mandolin)
1 grapefruit, cut into supremes. Squeeze juice from the “guts” and set aside.
1/2 meyer lemon, cut into supremes, then cut into thirds. Squeeze juice from “guts” and combine with grapefruit juice
2 oranges, rind and pith removed, cut into 1/8inch-1/4inch cross section rounds.
1/2 cup chopped nuts (walnuts/hazelnuts/pistachio)
For the Dressing
3/4 cup citrus juice (using what you squeezed from fruit plus additional orange juice to make 3/4 cup)
1/4 cup good quality olive oil
1/4 cup canola oil
pinch of salt
Pinch of fresh ground pepper
Instructions
Combine radicchio, fennel, nuts and citrus in a salad bowl.
In a pint sized jar, combine all salad dressing ingredients and shake well. Taste and adjust seasoning to your liking.
Gently toss the salad with dressing, careful not to damage fragile citurs supremes. Start with a small amount and gradually add more till all the salad ingredients are evenly coated with dressing. You may have dressing left over.
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