Blood Orange, Fennel & Radicchio Salad with Fresh Mint

Make this salad with a medley of winter citrus, such as grapefruit, navel oranges and blood oranges. The Chioggia radicchio variety pairs well with all citrus.

November 01, 2017

Ingredients

For the dressing:
  • 4 blood oranges
  • 1 teaspoon honey
  • 1 tablespoon sherry or champagne vinegar
  • ½ teaspoon red pepper flakes
  • ½ teaspoon salt
  • Freshly ground black pepper, to taste
  • ¼ cup extra-virgin olive oil
For the salad:
  • 1 head Chioggia radicchio, core removed, coarsely chopped to bite size
  • 2 fennel bulbs, cut in half and sliced thin, preferably with a mandoline
  • 1 tablespoon fennel fronds, finely chopped
  • ½ medium red onion, sliced thin
  • 2 tablespoons fresh mint leaves, finely chopped
  • ¼ cup Kalamata olives, pitted and coarsely chopped
  • 1–2 pinches of Maldon flake salt, to taste

Preparation

For the dressing:

Peel the oranges with a paring knife, removing all the white pith. Slice the peeled oranges into rounds and remove any seeds. Prepare the citrus over a small bowl, to reserve any juice.

Add the honey, vinegar, red pepper flakes, salt, pepper and olive oil to the reserved citrus juice and incorporate with a whisk.

For the salad:

Arrange the chopped radicchio on a large platter. Toss sliced fennel on top. Place the sliced oranges and onions over the radicchio and fennel, perhaps tucking them in a bit. Toss the mint and olives over the top.

Spoon the dressing evenly over the salad and sprinkle with a few pinches of Maldon salt.

About this recipe

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Find Nissa Pierson’s recipes for Radicchio Waldorf Salad with Fresh Apple Dressing and Black Pepper Candied Walnuts; Stewed Lentils, Sautéed Curly Endive and a Fried Egg; and Frisée Salad with Roasted Mushrooms and Parmesan-Anchovy Toast at EdibleMarinAndWineCountry.com.

Ingredients

For the dressing:
  • 4 blood oranges
  • 1 teaspoon honey
  • 1 tablespoon sherry or champagne vinegar
  • ½ teaspoon red pepper flakes
  • ½ teaspoon salt
  • Freshly ground black pepper, to taste
  • ¼ cup extra-virgin olive oil
For the salad:
  • 1 head Chioggia radicchio, core removed, coarsely chopped to bite size
  • 2 fennel bulbs, cut in half and sliced thin, preferably with a mandoline
  • 1 tablespoon fennel fronds, finely chopped
  • ½ medium red onion, sliced thin
  • 2 tablespoons fresh mint leaves, finely chopped
  • ¼ cup Kalamata olives, pitted and coarsely chopped
  • 1–2 pinches of Maldon flake salt, to taste
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