Radicchio, fennel and blood orange salad
- Preparation and cooking time
- Total time
- Easy
- Serves 2-4 as a starter or side
Ingredients
- 1 long shallot, peeled and finely chopped
- 1 tbsp white wine vinegar
- 2 blood oranges, 1 zested and juiced, 1 peeled and segmented
- 2 tsp runny honey
- ½ tsp Dijon mustard
- 3 tbsp groundnut, rapeseed or olive oil
- ½ a bulb with fronds fennel
- 1 small head radicchio or pink chicory, leaves picked, rinsed and dried, and any large ones torn
- a handful flat-leaf parsley or mint, leaves picked
- 2 tbsp toasted pistachios or roasted almonds
- ½ tsp pomegranate, seeds scooped out
- sumac, for sprinkling
Method
- STEP 1
Combine the shallot and vinegar in a bowl or jam jar with a pinch of salt and set aside for a few minutes. Add the blood orange zest and juice, the honey, mustard and oil, and whisk or shake to combine and emulsify. If the vinaigrette seems too thick, add 1 tbsp of water – it should be just thick enough to coat the leaves. Taste for seasoning and set aside. It will keep for a few hours at room temperature.
- STEP 2
Remove the fennel’s woody core, then finely slice the bulb and any fronds. Tip into a large bowl with a pinch of sea salt and drizzle with a splash of the dressing to coat. Add the blood orange segments and toss with your hands, then add the radicchio or chicory and parsley or mint. Drizzle over enough of the dressing to coat everything lightly, then toss together to combine. Pile the salad onto individual serving plates or a large platter. Scatter over the nuts and pomegranate seeds, then sprinkle with sumac before serving.
