Print

Nutty Citrus Fennel Radicchio Salad

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

Find it online: https://melissamayo.com/recipe/nutty-citrus-fennel-radicchio-salad/