This salad is a stunning addition to any table spread with its vibrant orange and deep magenta hues. Hearty radicchio and fennel have real staying power—even after they’ve been tossed with dressing—which makes this salad ideal for times when you need something make-ahead for a buffet or to take to a potluck. Blood oranges have a thin, red-peach colored peel that hides dark ruby-red flesh underneath. Originally from Sicily (which is still the biggest producer of blood oranges) these mildly tart and sweet citrus fruits with background berry notes are also now grown in Texas, Florida, and California. You can find blood oranges from December through May (depending on the variety). If you wish, substitute blood oranges with more navel oranges.
2 medium navel oranges, divided
2 large blood oranges
1/4 cup extra-virgin olive oil
2 tablespoons sherry vinegar
1 tablespoon light agave syrup
7/8 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 (5-oz.) heads radicchio
1 medium fennel bulb, thinly sliced, fronds reserved
Est. added sugars 2g
How to Make It
Cut 1 navel orange in half; squeeze juice from orange into a bowl to equal 2 tablespoons. Peel blood oranges and 1 remaining navel orange; cut crosswise into 1/4-inch-thick slices. Whisk together orange juice, oil, vinegar, syrup, salt, and pepper in a small bowl.
Cut radicchio heads in half lengthwise. Remove core from radicchio heads, and gently break into separate leaves. Tear fennel fronds to equal 3 tablespoons.
Arrange radicchio leaves, orange slices, and fennel slices on a large platter. Drizzle with dressing, and sprinkle with torn fronds.
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