Grilled Fennel and Radicchio Salad

Serve this impressive and unique grilled salad with chicken or fish. The radiccho leaves and ridged fennel bulbs gain delicious-looking grill marks as they cook. Be ready to eat as soon as the salad greens come off the grill.


5 servings

Recipe from

Oxmoor House


4 fennel bulbs
1 head radicchio, separated into leaves
1/2 cup orange juice
1/4 cup orange marmalade
2 tablespoons olive oil
1 tablespoon white wine vinegar
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Garnish: fennel sprigs


Cut fennel bulbs vertically into 1/2-inch slices. Blanch fennel in boiling water 3 minutes or just until crisp-tender; drain. Combine fennel and radicchio in a large bowl; set aside.

Combine orange juice and next 6 ingredients in a jar. Cover tightly, and shake vigorously. Chill 1/4 cup vinaigrette; pour remaining vinaigrette over fennel and radicchio, tossing gently to coat. Let fennel mixture stand 15 minutes; drain.

Grill fennel, covered with grill lid, over medium-hot coals (350° to 400°) 15 minutes, turning once. Remove fennel from grill, and set aside. Grill radicchio, covered with grill lid, 2 minutes or until crisp-tender. Toss fennel and radicchio with reserved vinaigrette; garnish, if desired. Serve immediately.

Note: Don't core fennel before grilling. The core will hold the slices of fennel together so they won't fall through the grill rack.


The Coastal Living Cookbook

April 2004
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