Recipe: Winter Salad of Fennel, Blood Orange + Radicchio
This marvellous salad uses organic produce which is all in season (mid-winter), meaning you are getting excellent value fruit and veg at their absolute peak and are super-delicious right now. And look at those vibrant colours singing from deep within the red salad bowl - how wonderful!
Further nourish your family and friends with the everyday, unsung heroes of winter produce by cooking up our home-chef blogger, Gabby Trifiletti's Winter feast of French Onion Soup, Italian Mac 'n' Cheese and top it off with the Apple Streusel Cake.
What a privilege it is to have Gabby step us through her home recipes and serve it up with the abundance and love that she is known for. Thanks Gabby xx
"Here’s a lovely, sharp and spritely fennel, blood orange and raddichio winter salad. All perfectly in season right now, this is the Holy Trinity of fresh organic produce and a lovely contrast to the cheesy baked pasta.
- Gabby xx"
WINTER SALAD OF FENNEL, BLOOD ORANGE + RADICCHIO
Makes: 4 large, 6 smaller side serves.
Preparation time: 15 minutes
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Ingredients:
- 2 bulbs of fennel, washed and shredded
- 4 blood oranges, peeled and sliced (save any juice too)
- 1 purple onion, finely shredded
- 1 head of radicchio, leaves washed (or other salad leaves)
- Fresh parsley, one handful, chopped
- 2 tablespoons apple cider vinegar
- 1 tablespoon extra virgin Olive oil
- Salt and pepper
- Arrange the radicchio leaves over the base of a large, flat salad bowl or platter.
- Layer the fennel, sliced oranges and onion carefully over the top, tip over any orange juice too.
- Sprinkle the parsley over the salad.
- In a small jar, whisk together the vinegar, olive oil and salt and pepper to taste.
If you enjoyed this salad you might want to try out some of Gabby's previous salads - Roast Pumpkin + Cauliflower Salad with honeyed almonds, Potato Salad and her Green Spring Salad.