A beautiful winter salad that makes the most of seasonal produce. Sweet citrus, crunchy fennel, toasted walnuts and salty parmesan balance the slightly bitter radicchio perfectly.
Ingredients
For the salad
- 1 head radicchio, leaves separated
- 2 handfuls mixed lettuce, torn into bite-sized pieces
- 1 small fennel bulb, very thinly sliced
- ¼ cup walnuts, roughly chopped
- ¼ cup parmesan, shaved
- Zest of 1 orange
For the dressing
- ½ cup fresh parsley, finely chopped
- ½ cup extra virgin olive oil
- ¼ cup freshly squeezed orange juice
- ¼ cup apple cider vinegar
- 1 tsp sea salt
- ¼ tsp black pepper
Method
- Arrange the radicchio, lettuce and sliced fennel on a large serving platter.
- Toast the walnuts in a dry frying pan over medium-low heat until fragrant and lightly golden.
- In a small bowl or jar, whisk together the olive oil, orange juice, apple cider vinegar, parsley, salt and pepper.
- Drizzle the dressing over the salad.
- Scatter over the toasted walnuts and orange zest.
- Finish with shaved parmesan.
- Serve immediately and enjoy.
Joy Tip 💛
The thinner you slice the fennel, the better. It adds a beautiful freshness and crunch that pairs perfectly with the citrus and radicchio.
