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.
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
- ½ medium red onion, sliced thin
- 2 tablespoons fresh mint leaves, finely chopped
- 1 tablespoon fennel fronds, finely chopped
- ¼ cup Kalamata olives, pitted and coarsely chopped
- 1–2 pinches of Maldon flake salt, to taste
Instructions
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. Set the oranges aside. 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 reserved sliced oranges and the onions over the radicchio and fennel, mixing gently. Toss the mint, fennel fronds and olives over the top.
- Spoon the dressing evenly over the salad and sprinkle with a few pinches of Maldon salt.
