One of my favourite salads using 2 of the best winter vegetable and fruit. Fennel and blood orange.
The bitterness of the radicchio is balance it out with the sweetness of the fennel and orange.
INGREDIENTS
1/2 radicchio head, sliced
2 fennels, thinly sliced
2 oranges
Extra virgin olive oil
Salt
METHOD
Peel and trim the ends from the oranges with a sharp knife. Hold an orange over a salad bowl and, using a paring knife, cut along the membrane on both sides of each segment freeing them and let them fall into the bowl.
Squeeze the leftover membranes over a clean mixing bowl to extract as much juice as possible.
Place the sliced radicchio and fennel in a salad bowl with the orange segments.
Add olive oil to the squeezed orange juice. Season with salt, and whisk them together until well combined.
Pour over the salad and toss until all the ingredients are coated.
