Recipe: Orange, fennel and radicchio salad

Orange Radicchio saladWhat better way to enjoy winter produce than create a refreshing and good for you salad? The winter months are peak season for a number of particularly delicious citrus varieties.

In this adventurous dish, there are three distinctive flavors -- fruity orange, faintly licorice fennel and bitter radicchio. They come together as one in this satisfying salad.

The dressing is a slightly sweet mix of orange juice concentrate and balsamic vinegar.

Using orange juice concentrate in the simple dressing adds body and flavor without adding fat.

Refreshing orange, fennel and radicchio salad

This meal takes under 30 minutes and makes 4 servings.


• 1 large fennel bulb with feathery top
• 3 tablespoons fresh lemon juice
• 1 teaspoon fruity olive oil
• 1/4 teaspoon sea salt
• 2 navel oranges
• 2 tablespoons frozen orange juice concentrate
• 2 tablespoons balsamic vinegar
• Freshly ground black pepper
• 1 head radicchio


Cut off stalks from fennel bulb. Set aside a few feathery tops and discard the tough stalks. Slice about 1/4 inch (6 mm) off the base of the bulb and trim any bruised or discolored areas. Slice the bulb in half vertically, then slice into thin "half moons."

In a salad bowl, toss fennel slices with olive oil, lemon juice and 1/8 teaspoon salt.

Finely chop fennel tops and set aside.

Working over a bowl to catch any juice, remove orange peels with a sharp knife. Slice oranges into rounds, then cut rounds in half and add to the bowl with the fennel. To the orange juice in the bowl, add orange juice concentrate, balsamic vinegar, 1/8 teaspoon salt, a generous grinding of pepper and 1 tablespoon chopped fennel tops. Stir with a fork to blend.

Slice radicchio into thin ribbons and add to the salad bowl. Pour the dressing over the top and toss gently to mix. Serve right away.

Source: Healthy Living Kitchens

© 2012 Alere. All rights reserved. Last Reviewed June 2012. Photo courtesy of iStockphoto.