We’re entering salad season, and there’s two ways we can go about this season: salads that make you feel like a little bunny rabbit chomping on dry veggies, or salads that make you feel fabulously healthy but taste like heaven on Earth. Let’s leave the bunny business to bunnies and eat the good stuff…
Fennel and oranges is a classic combo. Something about the mellow anise of fennel and sweet acid of oranges is just magic. But of course we can’t just stop there! We’re introducing more spring flavors, like bright purple bitter radicchio, tender endive, sweet onion, and spicy radishes. Topped with a citrus vinaigrette and buttery marcona almonds, this salad is perfect for a full dinner or a stunning appetizer.
This salad is as cheery as the warm rays of the springtime sun!
My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!
Makes: 2 dinner salads or 4 appetizer salads
Prep time: 40 minutes
Cook time: 0 minutes
Total time: 40 minutes
The Ingredients
1 small head radicchio
1 large fennel bulb, thinly sliced (feathery fronds saved, and stalk removed)*
2 Belgian endive
Small bunch radishes, thinly sliced*
½ small sweet onion, thinly sliced* (I use a Vidalia onion)
3 oranges (I use Cara Cara oranges)
1 avocado
1/3 cup marcona almonds
¼ cup extra virgin olive oil
1 tablespoon white wine vinegar (or sub white balsamic vinegar)
2 tablespoons fresh orange juice
¼ teaspoon orange zest
Fresh dill, to garnish
Salt and black pepper
*I use a mandolin to thinly slice. It’s the easiest method! But you can also use a sharp knife!
The Steps
NOTE: I like to layer ingredients on large plates and then drizzle the dressing over the top of the individual salads. But you can also toss the salad with the vinaigrette in a big bowl!
Start by making a layer of radicchio leaves on each plate. Then add endive leaves. Then add a layer of thinly sliced fennel and sweet onion.
For segmented oranges: remove peel from oranges after you’ve zested an orange for the vinaigrette. Use a sharp knife (a small, sharp paring knife can be easiest) to shave off the white membrane from the outside of the orange. Hold the orange in the palm of your hand. Use your knife to cut between the membrane of each segment, just to the center of the orange. Pop out each orange segment into a bowl, letting the juice collect in the bowl as well. Squeeze the leftover orange (without the segments) to release any remaining juice. Add orange segments to the top of the salads.
NOTE: my video below will help you every step of the way!
Sprinkle thinly sliced radishes and marconas almonds on top of oranges.
Slice avocado and add to the top of each salad.
For the dressing: in a bowl, whisk together olive oil, white wine vinegar, orange zest, 2 tablespoons fresh orange juice from segmented oranges, and salt and pepper to taste. Drizzle vinaigrette evenly over each salad. If salads seem dry, add a bit more orange juice and/or vinegar.
Serve with crusty bread and olive oil.
The Steps with Video
My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!
