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Fennel and Radicchio Salad with Citrus Vinaigrette

Photo: Iain Bagwell; Styling: Heather Chadduck Hillegas

Hands-on time 12 mins
Total time 42 mins
Yield

Serves 6 (serving size: about 1 cup)

Let the salad stand at room temperature at least 30 minutes before serving. This allows the dressing to penetrate the vegetables and tenderize them a bit for a less aggressive crunch.

Ingredients

  • 1 navel orange
  • 1 pink grapefruit
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon white balsamic vinegar
  • 1 tablespoon honey
  • 4 cups thinly sliced fennel bulb
  • 4 cups thinly sliced radicchio
  • 1/2 cup thinly sliced red onion
  • 1/2 teaspoon flaky sea salt (such as Maldon)

Nutrition Information

  • calories 132
  • fat 7 g
  • satfat 1 g
  • monofat 4.9 g
  • polyfat 0.8 g
  • protein 2 g
  • carbohydrate 18 g
  • fiber 3 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 231 mg
  • calcium 60 mg

How to Make It

  1. Peel and section orange and grapefruit over a bowl; squeeze membranes to extract juice. Set sections aside; reserve 3 tablespoons juice. Discard membranes. Combine juice, oil, vinegar, and honey in a large bowl. Add fennel, radicchio, and onion; toss to coat. Cover and let stand 30 to 60 minutes. Top with orange and grapefruit sections; sprinkle evenly with salt.