Fennel, Radicchio, and Citrus Salad Recipe

Introduction

This Fennel, Radicchio, and Citrus Salad is a fresh and vibrant dish that combines crisp vegetables with bright citrus flavors. It’s perfect as a light starter or a refreshing side, balancing bitterness, sweetness, and tanginess in every bite.

Ingredients

• 2 small bulbs fennel
• 1 small head radicchio (or 1/2 if 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 (add a dab of honey if using regular Dijon mustard)
• 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 bulbs about 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.
2. Step 2: To prevent browning, place sliced fennel in a bowl of cold water with lemon juice.
3. Step 3: Halve the radicchio, remove the core, then thinly slice or shred it.
4. Step 4: Peel the orange and grapefruit, then segment or slice into thin rounds.
5. Step 5: Arrange radicchio, fennel, and citrus slices on a serving plate or platter.
6. Step 6: In a jar, combine olive oil, champagne vinegar, lemon juice, honey Dijon mustard, salt, and some fennel fronds. Blend with an immersion blender until smooth and creamy. Adjust seasoning and acidity as needed.
7. Step 7: Drizzle the dressing over the salad, then sprinkle with freshly cracked black pepper and garnish with reserved fennel fronds.

Tips & Variations

• Use a mandoline slicer for even, thin slices of fennel to create a crisp texture.
• Adding a bit of honey helps balance the tartness if your citrus is too sour.
• For extra crunch, sprinkle toasted almonds or walnuts on top before serving.
• Substitute champagne vinegar with white wine vinegar or apple cider vinegar if preferred.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. The salad tastes best fresh, as the fennel and radicchio may soften over time. Keep the dressing separate if storing, and toss just before serving. Reheat is not recommended; serve chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other citrus fruits in this salad?

Yes, you can substitute or add other citrus like blood oranges, tangerines, or lemons for varied flavor and color.

What if I don’t have an immersion blender for the dressing?

You can whisk the dressing ingredients vigorously by hand until emulsified, or use a regular blender or food processor.

Fennel, Radicchio, and Citrus Salad Recipe

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★★★★★

4.9 from 82 reviews

• Author: Charlotte
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A refreshing and vibrant Fennel, Radicchio, and Citrus Salad combining the crisp anise flavor of fennel, the slightly bitter crunch of radicchio, and the bright, juicy sweetness of orange and grapefruit, all brought together with a creamy honey Dijon vinaigrette.

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Ingredients

Scale 1x2x3x

Salad

• 2 small bulbs fennel
• 1 small head radicchio (or 1/2 head if large)
• 1 orange
• 1 pink grapefruit
• Fresh cracked black pepper, to taste
• Salt, to taste
• 1 fistful fennel fronds

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)

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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. Remove the core if your fennel bulbs are large. Reserve the leafy fronds for garnish and optionally for the dressing.
2. Prevent browning: If your sliced fennel begins to brown, place it immediately into a bowl of cold water with some lemon juice to maintain its fresh color and crispness.
3. Prepare the radicchio: If the radicchio is whole, halve it and remove the core. Then thinly slice or shred the radicchio to create bite-sized pieces for the salad.
4. Segment the citrus: Peel the orange and grapefruit carefully, removing all the white pith. Segment or slice the citrus into thin pieces for layering in the salad.
5. Assemble the salad: Arrange the sliced radicchio, fennel, and citrus segments attractively on a serving plate or platter.
6. Make the dressing: Combine olive oil, champagne vinegar, fresh lemon juice, and honey Dijon mustard in a jar large enough to accommodate your immersion blender. Blend until smooth and creamy, tasting and adjusting acidity or seasoning as needed. For an herbal note, blend in more fennel fronds if desired.
7. Dress and garnish: Drizzle the dressing evenly over the salad. Finish with freshly cracked black pepper and a sprinkle of reserved fennel fronds for a fresh, aromatic touch.

Notes

• Removing the fennel core is optional if the bulbs are young and small.
• Using an immersion blender helps to achieve a creamy, emulsified dressing but whisking by hand can also work.
• Adjust the acidity of the dressing by adding more lemon juice or vinegar to suit your taste.
• To keep fennel slices crisp and white, soak them in cold water with lemon juice immediately after slicing.
• This salad is best served fresh but can be refrigerated for up to a few hours before serving.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean

Keywords: Fennel salad, citrus salad, radicchio salad, Mediterranean salad, fresh salad, no-cook salad, healthy salad