The anise flavor of fennel pairs perfectly with the sweetness of oranges, peppery radicchio and tangy lemon in this refreshing salad. The lemon dressing made with canola oil complements every sweet and savory element of the other ingredients.
- Prep Time
- 4 ServingsServings
- 1 tsp finely grated lemon zest
- 2 Tbsp fresh lemon juice
- 1 Tbsp canola oil
- 2 cups chopped fennel bulb (about 1 large fennel bulb or 2 small bulbs)
- 2 oranges, sectioned
- 2 Tbsp minced red onion
- 8 radicchio leaves
11. In large bowl, whisk together vinaigrette ingredients. Add fennel, oranges and red onion and toss to coat. (To section oranges, slice off both ends. Stand oranges on one sliced end and using sharp knife, slice away outer skin and white portion beneath, revealing sections. Use knife to remove each individual section.)
2. Arrange radicchio leaves on serving platter. Fill leaves with fennel mixture and serve.
Yield: 4 servings. Serving size: 1/2 cup (125 mL) fennel mixture, 2 radicchio leaves.
Tips: For additional peppery flavor and crunch, add 1/2 cup thinly-sliced, fresh radishes. For a complete meal, top the fennel mixture with grilled chicken breast. You may also substitute the oranges with mandarin oranges (packed in 100 percent juice), fresh grapefruit or diced cantaloupe melon (1 cup). For homemade vinaigrette, use both fresh citrus zest and juice for flavor depth.