Winter Citrus Salad with Radicchio (Printable)
Juicy winter citrus meets bitter radicchio and crisp fennel in this vibrant salad.
# What You'll Need:
→ Vegetables & Fruits
01 - 1 small head radicchio, cored and thinly sliced
02 - 1 medium fennel bulb, trimmed and thinly sliced, reserve fronds for garnish
03 - 2 oranges such as navel or blood orange, peeled and sliced into rounds
04 - 1 grapefruit, peeled and sliced into rounds
05 - 1 small shallot, thinly sliced
→ Vinaigrette
06 - 3 tablespoons extra-virgin olive oil
07 - 1 tablespoon freshly squeezed lemon juice
08 - 1 tablespoon white wine vinegar
09 - 1 teaspoon honey or maple syrup
10 - 1/2 teaspoon Dijon mustard
11 - Salt and freshly ground black pepper to taste
→ Garnish
12 - 1/4 cup toasted pistachios or walnuts, coarsely chopped
13 - Reserved fennel fronds
# Directions:
01 - In a small bowl, whisk together the olive oil, lemon juice, white wine vinegar, honey, Dijon mustard, salt, and pepper until emulsified.
02 - Arrange the radicchio and fennel slices on a large platter or individual plates.
03 - Layer the orange and grapefruit rounds over the greens. Scatter the shallot slices evenly on top.
04 - Drizzle the vinaigrette evenly over the salad.
05 - Sprinkle with toasted nuts and fennel fronds. Serve immediately, or refrigerate up to 1 hour before serving for flavors to meld.
# Expert Advice:
01 -
- It is a burst of sunshine on a plate during the coldest months.
- The texture play between crisp fennel and juicy fruit is addictive.
02 -
- Slice the fennel and radicchio as thinly as possible for the best texture.
- Let the salad sit for a few minutes after dressing to let the flavors soften the greens slightly.
03 -
- A sharp mandoline is your best friend for getting those ultra thin fennel slices.
- Use a small amount of the orange juice in the vinaigrette for an extra burst of flavor.