- 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
- 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
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.
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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.