Radicchio Fennel Citrus Salad
Servings 4 -6
Ingredients
- ¼ cup olive oil
- 3 tbsp red wine vinegar
- 2 tsp maple syrup
- ½ tsp kosher salt
- 1 small head radicchio, leaves torn into pieces (roughly 5-6 cups)*
- 1 fennel bulb, halved lengthwise, thinly sliced (about 2 heaping cups)
- 1 cup fresh parsley leaves
- 2 oranges, peeled, sliced into rounds
- Shaved parmesan (optional)
- Toasted pecans, walnuts, or pistachios, chopped (optional)
- Black pepper
- *You could also add in some endive for another bitter green. If you don’t like or can’t find radicchio, you can use 5-6 cups of arugula or any other green you like (like butter lettuce or red leaf lettuce).
- Note: ~ avocado chunks or slices would be a nice addition as well.
Items you can prep ahead (optional)
- Tear 1 medium head radicchio into pieces
- Thinly slice 1 fennel bulb
- Pick 1 cup worth parsley leaves
- Peel and thinly slice 2 oranges
- Toast nuts, if using
Instructions
- In a large bowl, whisk together the oil, vinegar, maple, and salt until well combined. Add the radicchio, fennel, and parsley and use your hands to toss until each leaf is well coated in the dressing.
- Transfer to a serving platter or large shallow salad bowl. Top with oranges, shaved parmesan (if using), nuts (if using), and black pepper.
Notes
Substitutions:
- See note to sub radicchio.
- Substitute thinly sliced apples or pears for the fennel or leave the fennel out.
- Leave out the orange slices and add in sliced apples or pears instead.
Storage:
- Store leftovers in an airtight container in the fridge for up to 2 days.
Leftovers + Repurposing:
- Most salads are best eaten at room temp but you can also eat cold out of the fridge.
- To make it a meal, add some cooked grains like farro and a protein. Drizzle on some extra oil, vinegar and sprinkle of salt.
- Add avocado!