Salad: Italy – Insalata di Agrumi d’Amalfi, Finocchio e Radicchio (Amalfi Citrus, Fennel & Radicchio Salad)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Additional 10 min

Total 30 min

Ingredients

1 large fennel bulb, trimmed and very thinly sliced (fronds reserved)
1 small head radicchio (about 9 oz / 250 g), cored and thinly sliced
2 oranges (1 navel, 1 blood if available), segmented, plus 2 tbsp (30 ml) juice from membranes
1 small lemon, zested and 2 tbsp (30 ml) juice
1 small celery stalk, very thinly sliced on the bias (optional)
10–12 fresh mint leaves, torn
A small handful flat-leaf parsley leaves
1 1 / 2 oz / 40 g almonds, toasted and roughly chopped
3 tbsp (45 ml) extra-virgin olive oil
1 tsp Dijon mustard
1 / 2–1 tsp honey, to taste
Sea salt and freshly ground black pepper, to taste

Instructions

Place sliced fennel in a bowl of ice water for 10 minutes to crisp, then drain well and pat dry. Reserve some fronds for garnish.
Segment the oranges over a bowl to catch juices; set segments aside. Squeeze the membranes to collect about 2 tbsp orange juice.
In a small bowl, whisk lemon juice, reserved orange juice, Dijon, honey, a pinch of salt, and several grinds of black pepper. Slowly whisk in olive oil until emulsified; adjust seasoning to taste.
In a large bowl, combine radicchio, drained fennel, celery (if using), mint, and parsley. Drizzle with dressing and toss gently to coat.
Fold in the orange segments. Taste and season with additional salt and pepper if needed.
Transfer to a platter, scatter almonds and fennel fronds on top, and finish with lemon zest. Serve immediately.