Radicchio Salad with Orange & Fennel
This radicchio salad with orange and fennel is a simple winter salad that brings together some of the season’s best ingredients. Crisp radicchio, shaved fennel, sweet oranges and toasted hazelnuts create a balance of bitter, sweet and crunchy in every bite.
Finished with pecorino and a simple vinaigrette, it’s fresh, vibrant and effortlessly elegant. Best of all, this Mediterranean-inspired salad comes together in about in not time at all, making it perfect for a light lunch or an easy side dish.
Ingredients for Radicchio Salad with Orange & Fennel
This radicchio, orange and fennel salad uses just a handful of fresh ingredients that complement each other perfectly:
- Radicchio – Adds colour and a pleasantly bitter bite. Soaking briefly in cold water can mellow the flavour.
- Fennel bulb – Thinly shaved fennel brings a fresh, delicate anise flavour and crisp texture.
- Oranges – Sweet citrus balances the radicchio beautifully. Cara Cara or Valencia oranges work well, but blood oranges or clementines are also lovely options.
- Hazelnuts – Toasted hazelnuts add a satisfying crunch and a rich, nutty flavour – definitely not to be skipped!
- Pecorino cheese – Salty and savoury; Parmesan can be used instead.
- Honey shallot vinaigrette – A simple dressing of shallot, honey, red wine vinegar and olive oil.
How to Make This Radicchio, Orange and Fennel Salad
This radicchio salad with orange and fennel is wonderfully easy to make and comes together in just a few simple steps.
- Prep the vegetables: Chop the radicchio and thinly shave the fennel; a mandoline makes this quick and easy. If you’d like to mellow the radicchio slightly, soak the leaves briefly in cold water, then give them a spin in a salad spinner (your best friend here) to dry.
- Whisk the vinaigrette: In a small bowl, whisk together the shallot, honey, red wine vinegar, salt and pepper, then slowly whisk in the olive oil until well combined.
- Toss and finish the salad: Combine the radicchio and fennel, toss with the vinaigrette, then add the oranges, toasted hazelnuts and pecorino. Give everything a gentle toss and serve.
Get the exact ingredient quantities in the printable recipe card below.
Why You’ll Love This Radicchio Orange Fennel Salad
- Beautiful flavour balance – Bitter radicchio, sweet oranges and nutty hazelnuts complement each other perfectly, while pecorino adds a savoury umami note.
- Quick and easy – This salad comes together in minutes, especially if you already have roasted hazelnuts on hand, making it perfect for busy days.
- Fresh and wholesome – Packed with seasonal vegetables, citrus and heart-healthy olive oil.
- Simple but elegant – Lovely for everyday meals yet special enough to serve when entertaining.
- Versatile and adaptable – Pairs well with roasted vegetables, fish or grilled meats. You can also swap in your favourite mix of bitter salad leaves.
If you enjoy this radicchio citrus salad, you might also like these other radicchio recipes:
- Arugula Salad with Pears and Radicchio – A fresh, peppery salad with sweet pears and crunchy walnuts.
- Radicchio and Fennel Salad with Citrus – Another bright winter salad with citrus, pear, fresh herbs and crisp fennel.
- Creamy Radicchio Salad – A simple Italian-style, reader favourite that really lets radicchio shine.
- Radicchio Risotto – Prefer something warm? This creamy risotto is a delicious way to enjoy radicchio.
Radicchio Salad with Orange & Fennel
Radicchio salad with orange, fennel, toasted hazelnuts and pecorino tossed in a honey shallot vinaigrette. A fresh Mediterranean winter salad.
Ingredients
For the salad:
- 1 small head radicchio, leaves separated and coarsely chopped (about 3 generous handfuls)
- 1 small fennel bulb, trimmed, cored and finely sliced or shaved
- 2 oranges (such as Valencia or Cara Cara), peeled, sliced into rounds, then halved
- 50 g toasted hazelnuts, coarsely chopped (1/2 cup)
- 35 g pecorino cheese, freshly grated
For the vinaigrette:
- 1 shallot, finely minced
- 1 tablespoon honey (such as acacia honey)
- 2 tablespoons red wine vinegar
- sea salt and freshly ground black pepper, to taste
- 5 tablespoons extra virgin olive oil
Instructions
- Prepare the radicchio: Place the chopped radicchio leaves in a salad spinner filled with cold water and let them soak for 10 minutes. This helps reduce bitterness and keeps the leaves crisp. Spin dry.TIP: Alternatively, if you do not have a salad spinner, halve the radicchio and separate the leaves. Soak them in a bowl of cold water for 10 minutes, then remove and lay them out on a clean kitchen towel. Pat dry before chopping.
- Make the vinaigrette: In a small bowl, combine the minced shallot, honey, red wine vinegar, and a generous pinch of salt and pepper. Slowly whisk in the olive oil until the dressing is well combined.
- Assemble the salad: In a large serving bowl, combine the radicchio and shaved fennel. Drizzle over the vinaigrette and toss gently to coat.
- Finish the salad: Add the orange slices, grated pecorino, and chopped hazelnuts. Toss lightly and serve. Enjoy!
Nutrition
Notes
- Milder radicchio flavour: If you prefer less bitterness, soak the radicchio leaves in cold water for up to 30 minutes, then rinse and spin dry before assembling the salad.
- Cheese substitute: Parmesan can be used instead of pecorino if preferred.
- How to Toast Hazelnuts: Spread hazelnuts in a single layer on a baking sheet and roast in a preheated oven at 180°C (160°C fan) for 8–10 minutes, until fragrant and the skins begin to split. Transfer to a clean kitchen towel and rub them together to remove most of the loose skins. Let cool, then roughly chop. For convenience, toast a larger batch and store the cooled hazelnuts in an airtight glass jar. Roasting deepens their flavour and adds a rich, nutty note that pairs beautifully with bitter radicchio and sweet oranges.
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