Citrus & Fennel Salad
Submitted by selfsl1
Italian-style winter salad of shaved fennel, juicy orange slices, pink grapefruit, red onion, and bitter radicchio dressed with citrus-spiked olive oil. A bright, anise-scented cold-weather starter.
YIELD
8 servingsPREP
20 minCOOK
20 minREADY
50 minCold months are when citrus shines and fennel comes into its own, and this salad puts both on the same plate. Shaved fresh fennel gets marinated in orange juice and olive oil to soften its anise crunch, then arranged with juicy orange and pink grapefruit slices, sharp red onion rings, and bitter purple radicchio for a salad that hits sweet, sour, bitter, and licorice notes in every bite.
The marinating step is what separates this from a hastily tossed citrus salad. Raw fennel can taste aggressively crunchy and overpoweringly anise-forward. A short bath in orange juice softens the slices just enough that they bend on the fork while the crushed fennel seed (yes, in addition to the bulb) doubles down on the licorice flavor in a focused, perfumed way. Pat the citrus dry before plating so the dressing clings instead of pooling, and slice the fennel paper-thin on a mandoline if you have one. Thick wedges fight the soft citrus.
Chef Tips
- Save the feathery fennel fronds. Chopped and scattered over the finished salad, they look beautiful and add a fresh anise punch.
- Use a sharp serrated knife to peel the citrus, removing the white pith completely. Bitter pith ruins the bright clean flavor.
- Soak the sliced red onion in cold water for ten minutes to mellow its bite without losing its color.
- Serve immediately after dressing. Citrus juice wilts the radicchio fast.
Variations
- Add toasted pistachios or hazelnuts for crunch.
- Crumble fresh goat cheese or shaved Parmesan over the top for richness.
- Swap red onion for thin shallot rings, or use blood oranges in place of navel for dramatic color.
Ingredients
Directions
Trim Outer Leaves From Fennel; Reserve 1 tablespoon feathery Leaves.
Cut Fennel Bulb in Half Crosswise and Then Lengthwise Into Thin Slices.
Combine Fennel Bulb, Reserved Leaves, Orange Rind, Salt, Pepper, Fennel Seeds, Orange Juice and Oil in A Medium Bowl, Tossing Gently.
Cover and Chill.
Drain, Reserving Liquid.
Spoon Fennel Mixture Into Center Of A Round Serving Platter.
Arrange Oranges and Grapefruit Around Fennel Mixture; Top With Onion.
Place Radicchio Around Outside Of Platter, Tucking Leaves Under Orange and Grapefruit Slices.
Drizzle With Reserved Orange Juice Mixture.
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