Fennel, radicchio, and citrus salad

This is another salad recipe ideal for people who don’t love salads. No wilted greens here. Instead, this salad has crunch from the slightly bitter radicchio and refreshing fennel, salt from the briny olives, and a nice tang from the oranges and red wine vinaigrette. It’s my go-to when I’ve been overindulging and want a salad that makes me feel balanced again.

The trick to this salad is shaving the fennel really really thin. I recommend using a mandoline if you have one.

The dressing is pretty simple because this salad doesn’t need much to jazz it up. Just some red wine vinegar, olive oil, and Dijon mustard. And a lot of black pepper to finish it all off.

This salad keeps well for a day or two in the fridge, so don’t sweat it if you have some leftover.


  • 1 head of fennel, shaved very thin
  • 1 head of radicchio, thinly sliced
  • 4 large oranges, cut into segments
  • 1 cup olives, pitted (I used a mix of green and kalamata)
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper to taste


  1. Make a dressing by whisking together the olive oil, vinegar, and Dijon mustard. Add salt and pepper to taste. Note: I used 1/2 a teaspoon of black pepper and no salt because I find the olives salty enough.
  2. Compose the salad by layering ingredients on a large plate or in a salad bowl: radicchio, fennel, oranges, and then olives. Drizzle dressing on too, distributing evenly, and serve.

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