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Nutty Citrus Fennel Radicchio Salad

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Citrus Salads are my go-to winter salad. Fresh, bright, and bursting with flavor.

This one is a kind of a slaw meets salad.

I took inspiration for this beauty from an Italian classic and added the licorice tastes of crunchy fennel which I tossed with some sweet red onions.

I used the incredible Microplane-V-slicer to cut them paper-thin. This is the first mandolin I’ve ever used without cutting myself and I love it, but you can just slice them thinly with a knife.

I combined this slaw combo with some dressing and placed it on a bed of bitter radicchio and peppery winter greens. Then I topped the platter with layers of sweet juicy oranges and ruby red grapefruits.

To add texture it’s scattered with crunchy honey roasted nuts. I couldn’t find candied nuts in the store so I made my own. But you can totally skip the step and use my favorite store-bought candied nuts from Trader Joe’s.

This salad is so easy and simple to make, and mouthwateringly delicious.

Pretty on the eye and yummy in the belly.

And it’s such a healthy option for lunch, dinner, or anytime you are entertaining.

Don’t forget to tag me @themelissamayo on Instagram and Facebook if you make this.

And let me know if you have any special recipe requests or there are any cooking questions that need answering.

I love you most xxx MM

 

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Nutty Citrus Fennel Radicchio Salad

  • Author: Melissa Mayo

Ingredients

Scale

FOR THE DRESSING

  • 1/3 cup Italian olive oil
  • Juice and zest of 1 orange
  • 1/3 cup red wine vinegar
  • 1 TBS honey
  • 1 TBS Dijon Mustard
  • Coarse salt and black pepper to taste

FOR THE SALAD

  • 2 bulbs of fennel
  • 1 red onion
  • 1 cup of walnuts
  • 1 cup of almonds
  • 1 TBS honey
  • 3 oranges
  • 2 grapefruits
  • 3 cups of mixed greens
  • 1 head of radicchio

Instructions

Whisk the ingredients for the dressing and set aside.

Cut the fennel and onions paper-thin using a mandolin. Place these in a bowl with half the dressing and allow them to marinade.

PREHEAT THE OVEN TO 180C /375 F

Place the walnuts and almonds or any nuts you have on a parchment-lined baking sheet. Toss with the honey and roast for 10 minutes till they are candied. You can substitute these with my favorite store-bought candied nuts too.

Cut the skin off the oranges and grapefruits making sure to remove the white pith from the fruit. And then slice the citrus into disks.

To assemble the salad, place the mixed greens and radicchio in a large flat bowl. Place the marinaded fennel and onions on top. Fan out the slices of citrus on the top. Scatter on the candied nuts and drizzle with dressing just before serving.

SERVES 6

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I'm Melissa, your host & tour guide.

A Food Network chef, author, mamma, eternal optimist, wannabe-mermaid, spice mixologist, and “dough therapist” (yep, it’s a thing)—

I'm also the founder of Susina Cucina, the gorgeous, Italian cooking school I manifested into my reality. I’m obsessed with Aperol spritzes, travel, and mouthwatering food… especially pizza and pasta.

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