Citrus is the star of this radicchio and fennel salad. Made with slices of juicy pink Cara Cara and navel oranges it’s bound to brighten up any winter day! Together with thinly sliced pear, fresh herbs and red onion, this delicious winter salad is tossed in a citrusy sumac dressing. The result: a deliciously refreshing and light salad that is packed with flavor and nutrients.
Whether its a radicchio salad with oranges or fennel salad with oranges, the combination is a star! And this recipe, combining both radicchio and fennel is my favorite citrus salad yet! It shows off the season’s best, by using a mix of oranges and pear, which, with their natural sweetness, are a great contrast to both the bitter and anise-like elements. Another fantastic element of this salad is the shaved parmesan — it’s rich slightly salty, umami flavor is the perfect compliment to both radicchio and fennel — and elevates the flavor of this salad even further.
Choosing oranges for a citrus salad
Oranges are of course the star, so if you are looking to impress with flavor and color, then try a mix of different types of oranges. I like Cara Cara (pink Navel) and Navel as they are sweet, juicy and seedless. Blood oranges are another great choice. Since Cara Cara oranges are gaining popularity, they can now be found at some supermarkets, otherwise, look for them at your local farmers market.
Preparing the oranges
Rather than cutting away the peel and then slicing the oranges, I prefer to first slice the orange into wheels, and then cut away the peel and pith. I find there is less waste this way.
What to serve with a Radicchio and Fennel Salad with Orange
With all these colours and flavours, this salad makes a show-stopping side dish for any dinner (or brunch for that matter). It’s pairs amazingly with grilled chicken (I love to served it with my citrus marinated grilled chicken recipe), or try it fish such as halibut, ling or salmon. For a vegetarian alternative pair it with a side of couscous or pearl barley, lemony Greek potatoes, or try it alongside a simple risotto.
Looking for other citrus salad inspiration?
Try one of these delicious salads:
- Beetroot and Orange Salad with Fresh Herbs
- Quinoa Salad with Orange, Mint, Parsley & Almonds
- Carrot Ribbon Salad with Cara Cara Oranges
- Couscous Salad with Oranges and Radishes
Radicchio and Fennel Salad with Citrus and Pear
For the salad:
- 3 oranges, peeled and thinly sliced into rounds
- 1/2 small head radicchio, leaves torn
- 1 small fennel bulb, thinly sliced
- 1 small red onion, thinly sliced
- Generous handful flat-leaf parsley, chopped
- Generous handful mint leaves, chopped
- 1 firm but ripe pear, peeled and sliced
- Parmesan cheese, shaved into strips with a vegetable peeler
For the sumac dressing:
- 5 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 2 teaspoon sumac (see tips)
- finely grated zest and juice of ½ lemon (about 2 tablespoons juice)
- 1 small garlic clove, minced
- Sea salt and freshly ground pepper, to taste
In a small bowl, add the dressing ingredients and mix together until well combined. Set aside.
In a large bowl, combine the oranges, radicchio, fennel, red onion, herbs and pear. Pour over the dressing and toss gently to combine.
Transfer to a serving platter and top with the shaved parmesan and an extra grind of pepper. Serve additional parmesan strips on the side, if desired.
- If you are not a fan of radicchio’s natural bitterness you can tone it down a little by first soaking the leaves in water. Try soaking the leaves for 30 minutes in cold water and then rinse and give it a spin in a salad spinner before adding to the salad.
- Sumac spice is made from the red berries of the Mediterranean sumac bush. It has a fruity, lemony-like tart flavor. You can find it in Middle Eastern markets and online. Or if you are in Hamburg, you will find it at one of the spice stands at the farmers market (Isar Markt).
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