This salad is a beautiful addition to any table spread with its vibrant orange and deep magenta hues. Hearty radicchio and fennel have real staying power--even after they've been tossed with dressing--which makes this ideal for times when you need a make-ahead salad for a buffet or to take to a potluck. We love the color of blood oranges, but you can use all navel or Cara Cara oranges.
2 medium navel oranges, divided
2 large blood oranges
1/4 cup extra-virgin olive oil
2 tablespoons sherry vinegar
1 tablespoon light agave syrup
7/8 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 (5-oz.) heads radicchio
1 medium fennel bulb, thinly sliced, fronds reserved
Est. added sugars 2g
How to Make It
Cut 1 navel orange in half; squeeze juice from orange into a bowl to equal 2 tablespoons. Peel blood oranges and 1 remaining navel orange; cut crosswise into 1/4-inch-thick slices. Whisk together orange juice, oil, vinegar, syrup, salt, and pepper in a small bowl.
Cut radicchio heads in half lengthwise. Remove core from radicchio heads, and gently break into separate leaves. Tear fennel fronds to equal 3 tablespoons.
Arrange radicchio leaves, orange slices, and fennel slices on a large platter. Drizzle with dressing, and sprinkle with torn fronds.
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