This Citrus & Fennel Radicchio Salad is a celebration of color, contrast, and clean flavor—exactly the kind of dish that refreshes the palate and recharges the body. Built around crisp, slightly bitter radicchio and delicately shaved fennel, this salad brings together ingredients that don’t just taste good—they’re genuinely good for you. Each component plays a role in supporting digestion, boosting nutrients, and adding vibrancy to your plate.
Radicchio, known for its deep purple leaves and subtle bitterness, is rich in antioxidants and has traditionally been used to support liver health and aid digestion. It’s the kind of leafy green that wakes up your taste buds and your gut. Fennel, with its sweet, anise-like flavor, is packed with fiber and phytonutrients that help reduce inflammation and promote healthy digestion. When paired with juicy orange segments—loaded with vitamin C and hydrating natural sugars—this salad becomes both a detoxifier and a revitalizer.
Fresh herbs like parsley and mint bring a finishing touch of green freshness while delivering their own health perks, such as aiding in digestion and reducing bloating. The lemon-Dijon vinaigrette ties everything together with a zingy, heart-healthy blend of olive oil, citrus, and mustard—simple ingredients that amplify the natural flavors without overpowering them.
Whether you’re serving it as a light lunch, a side for grilled proteins, or a refreshing first course, this salad is designed to nourish and satisfy. It’s proof that eating well doesn’t have to be complicated—just colorful, seasonal, and thoughtfully composed.
Recipe
Serves 4
Salad
1 large head radicchio, thinly sliced (300g)
2 blood oranges, peeled and segmented (300g)
1 large fennel bulb, very thinly shaved (250g)
1 medium roasted beet, peeled and sliced or cubed (150g)
1/4 small red onion, thinly sliced (25g)
2 tbsp fresh parsley, chopped (3g)
1 tbsp fresh mint, chopped (1.5g)
2 tbsp pine nuts, lightly toasted (optional)
Dressing
3 tbsp fresh lemon juice (45ml)
1/4 cup extra virgin olive oil (60ml)
1 tsp Dijon mustard (5g)
1/2 tsp salt (2g)
1/4 tsp black pepper (0.5g)
How to Prepare
Prepare the roasted beet: If not already done, roast a medium beet by wrapping it in foil and baking at 400°F (200°C) for 45–60 minutes, or until tender. Let cool, peel, and slice or cube.
In a large bowl, combine the sliced radicchio, blood orange segments, shaved fennel, roasted beet, and red onion.
In a small bowl or jar, whisk together the lemon juice, olive oil, Dijon mustard, salt, and black pepper until emulsified.
Pour the dressing over the salad and toss gently to coat evenly.
Sprinkle with chopped parsley, mint, and toasted pine nuts.
Let the salad sit for about 10 minutes to allow the flavors to meld before serving.
