Recipe, photography and introduction by Harriet Davidson
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
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.