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From Our kitchen Citrus And Fennel Salad
"Radicchio is one of those ingredients that doesn’t need much done to it, and is always a beautiful addition to any table top or picnic rug. The bitterness is softened by sweet citrus in this salad that soaks up the flavours of the dressing."
Recipe, photography and introduction by Harriet Davidson
Ingredients
1 radicchio
1 grapefruit
1 orange
1/2 fennel bulb
Juice and zest of half an orange
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp honey
Salt and pepper to taste
Method
Break apart radicchio head carefully to avoid breaking any leaves. Wash leaves and set aside to let dry.
For grapefruit and orange, cut the top and bottom pieces of skin off and carefully cut from top to bottom to remove peel all the way around. Slice in rounds going through the centre of the citrus or cut segments. It’s nice to have a mix and looks beautiful when plated. Set aside.
Thinly slice fennel on a mandolin or with a sharp knife. Set aside.
To make the dressing, combine all ingredients making sure honey is dissolved and season with salt and pepper.
To serve, carefully arrange radicchio in Styleware bowl, topping with fennel and citrus. Dress when ready to serve; garnish with fennel fronds or dill.
This salad fits into our Large or Medium Nesting Bowls for easy transportation and storage, and pairs perfectly with our Salad Set.
All props stylist’s own
