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.

Adam Hickman
This Story Originally Appeared On cookinglight.com

Gallery

Jennifer Causey; Food Styling: Catherine Crowell Steele; Prop Styling: Thom Driver

Recipe Summary

active:
15 mins
total:
15 mins
Yield:
Serves 8 (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

124 calories; fat 7.3g; saturated fat 1g; mono fat 5.4g; poly fat 0.7g; protein 2g; carbohydrates 15g; fiber 3g; cholesterol 0mg; iron 1mg; sodium 234mg; calcium 51mg; sugars 9g; added sugar 2g.
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