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.