The bitter taste of dark red radicchio complements the aniseed flavour of pale green fennel and the sweetness of oranges.
1 large head treviso radicchio
2 large oranges
1 large or 2 small fennel bulbs (about 1 kg) with leafy fronds
2 small white onions
4 tablespoons olive oil
1 tablespoon white wine vinegar
1 tablespoon lemon juice
1 sprig rosemary, leaves finely chopped
salt and freshly ground black pepper
1 cup (120 g) pitted black olives
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Directions Preparation:25min › Ready in:25min
Line individual plates with radicchio leaves. Peel and segment oranges.
Using a vegetable peeler, slice fennel bulb into thin strips. Slice onions into thin rings.
Whisk oil, vinegar, lemon juice and rosemary in a bowl until combined. Season with salt and pepper to taste.
Finely chop a few fennel fronds. Layer fennel, oranges and onions onto radicchio. Drizzle with vinaigrette. Top with fennel fronds and olives.
The salad looks very attractive if the fennel bulbs are cut into thin slices lengthwise using a vegetable peeler. First, trim the stalk so that a small amount remains. This way, the individual layers of fennel will not fall apart during slicing.