Radicchio and fennel salad with oranges, pear and fresh herbs, tossed in a citrusy sumac dressing makes an impressive winter salad for any occasion. Packed with goodness and flavor!
For the salad:
3oranges,peeled and thinly sliced into rounds
1/2small head radicchio,leaves torn
1small fennel bulb,thinly sliced
1small red onion,thinly sliced
Generous handful flat-leaf parsley,chopped
Generous handful mint leaves,chopped
1firm but ripe pear,peeled and sliced
Parmesan cheese,shaved into strips with a vegetable peeler
For the sumac dressing:
5tablespoonsextra-virgin olive oil
1tablespoonred wine vinegar
finely grated zest and juice of ½ lemon(about 2 tablespoons juice)
1small 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).