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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."

Styleware Style Files From Our Kitchen.

Recipe, photography and introduction by Harriet Davidson


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



Styleware Style Files From Our Kitchen.


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.




Styleware Style Files From Our Kitchen.
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