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.

Yield: 5 servings
Recipe from Oxmoor House

More 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
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