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Overhead view of an Orange and Fennel Salad with Radicchio, blood orange, fennel fronds and a sherry vinaigrette on a white plate surrounded by another plate of salad, a fork, a knife and a glass of water on a grey, textured surface.

Orange and Fennel Salad with Radicchio

  • Author: Sabrina Russo
  • Total Time: 20 minutes
  • Yield: 4 to 6 servings 1x
  • Diet: Vegan


Orange and Fennel Salad with Radicchio combines classic flavors and is perfect for your winter table.


  • 8 cups (12 heads) radicchio, cut into 1 inch strips
  • 1 blood orange, skin and pith removed, cut into rounds or wedges
  • 1 naval orange, skin and pith removed, cut into rounds or wedges
  • ½ fennel bulb, core removed, sliced very thin on mandolin
  • Fennel fronds, for garnish


  • ¼ cup extra virgin olive oil
  • 2 tbsp sherry or red wine vinegar
  • ¼ tsp shallot ‘pulp’ (finely grated on microplane)
  • Zest of half an orange
  • Kosher salt and fresh cracked pepper


  1. Combine salad ingredients: Place radicchio, oranges and fennel in a large bowl.
  2. Make dressing: In a small bowl, combine vinegar, grated shallot and zest. Slowly stream in oil while constantly whisking until dressing is emulsified.
  3. Toss & serve: Season salad ingredients with salt and pepper. Drizzle over dressing. Toss to combine. Transfer to serving dishes, top with fronds and enjoy.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: Whisk, Toss
  • Cuisine: Italian, American


  • Serving Size: 1/6 of salad
  • Calories: 120
  • Sugar: 5g
  • Sodium: 16mg
  • Fat: 10g
  • Saturated Fat: 1g
  • Carbohydrates: 9g
  • Fiber: 2g
  • Protein: 1g

Keywords: fennel, orange, salad, radicchio