This Orange and Fennel Salad is beautiful as a holiday side dish, but also striking to serve at brunch. I’d suggest you pair it with a simple hard boiled egg if you’re having it in the morning.
When autumn rolls through and it starts feeling like winter, salads are often the last thing on my mind. But I came across this Orange and Fennel salad in the latest issue of Delicious. magazine, and it really jumped out at me. I loved how the orange popped out against the magenta red radicchio and dark green dill. If the colors were enough to draw me in from a picture, boy did it draw me in when I had it on the table.
Citrus fruits are great in the winter because they are in season and I definitely need the vitamin C boost when cold and flu season hits. This salad calls for 4 oranges and the juice of half a lemon. That’s a lot of good ol’ vitamin C shining through.
Initially, I thought that the radicchio might be a bit bitter. Don’t let it put you off though, because it truly complemented the oranges and dill. I used Chioggia radicchio, but other varieties would also work. If you can’t find radicchio or prefer something different, you can substitute it with red Belgian endives too. Both radicchio and endives are similar in taste and texture, with the red Belgian endives having a bit more of the white stems.
Just because the weather is colder now doesn’t mean you can’t have a delicious salad! This Orange and Fennel salad is beautiful as a holiday side dish, but also striking to serve at brunch. I’d suggest you pair it with a simple hard boiled egg if you’re having it in the morning.
- ⅓ cup (50 grams) pine nuts
- 4 oranges
- 2 chioggia radicchio
- 1 fennel bulb
- zest and juice of ½ a lemon
- one small bunch of fresh dill, roughly chopped
- 3 tablespoons (45 milliliters) extra-virgin olive oil, plus extra for toasting the pine nuts
- In a small skillet, lightly toast the pine nuts in a bit of extra-virgin olive oil until lightly golden brown, about 3 minutes. Remove from heat and set aside.
- Peel and segment 3 of the oranges and add into a large bowl. Since the fennel bulb in half, then thinly slice each half into thin strips. Add the fennel into the bowl. Roughly tear the radicchio into pieces and add into the bowl.
- Cut the remaining orange in half and add its zest and juice into a small bowl. Add in the zest and juice of ½ a lemon. Add in the chopped dill. Slowly add the extra-virgin olive oil into the bowl while continuously whisking.
- Toss the salad and dressing together and serve immediately.
Note: I received a complimentary subscription to Delicious. magazine from magazine.co.uk. The views and opinions expressed on this blog are purely mine.