Roasted Radicchio and Fennel Salad with Blood Oranges and Feta
Blood oranges and Cara Cara oranges are some of the last of the citrus fruit harvest. I like to think they save the best for last. Radicchio is bitter lettuce best tamed with roasting and serving with something sweet like oranges and an orange vinaigrette. Round out this late winter salad with salty feta cheese and crunchy hazelnuts.
4 servings
INGREDIENTS:
1 large fennel bulb, halved, cut into ¼-inch batons
1 head radicchio, halved, cut into 12 wedges with core attached
3 tablespoons extra virgin olive oil, divided
Sea salt and black pepper to taste
2 blood oranges
1 Cara Cara orange
1 teaspoon orange zest
1 tablespoon Cara Cara orange juice
1 teaspoon white balsamic vinegar
1 teaspoon sherry vinegar
4 tablespoons feta cheese, crumbled
2 tablespoons toasted hazelnuts, chopped (optional)
DIRECTIONS:
1. Heat oven to 400°F. Place the fennel on one end and radicchio on the other end of a baking sheet pan lined with parchment or silpat mat (for easy cleaning). Drizzle with one tablespoon of olive oil, salt, and pepper to taste. Toss to coat. Place in the oven turning once, until wilted and slightly charred, about twelve to fifteen minutes. Distribute to individual salad plates.
2. In the meantime, prepare the oranges and vinaigrette.
Cut off the two ends of the blood oranges. Using a knife, follow the curves of all the oranges to remove and discard the peel and white pith. Slice each blood orange into six rounds (twelve total) and reserve. Zest and juice one-half of the Cara Cara orange. Peel the remaining half of Cara Cara orange following the curves to remove the peel and white pith and cut into four slices. Toss two tablespoons of olive oil with the orange zest, orange juice, balsamic vinegar, and sherry vinegar to make the vinaigrette.
3. Top the fennel and radicchio with the orange slices. Drizzle with the vinaigrette. Top with feta cheese crumbles and optional hazelnuts. Serve at room temperature.
Roasted Radicchio and Fennel Salad with Blood Oranges and Feta
Ingredients
- 1 large fennel bulb, halved, cut into ¼-inch batons
- 1 head radicchio, halved, cut into 12 wedges with core attached
- 3 tablespoons extra virgin olive oil, divided
- Sea salt and black pepper to taste
- 2 blood oranges
- 1 Cara Cara orange
- 1 teaspoon orange zest
- 1 tablespoon Cara Cara orange juice
- 1 teaspoon white balsamic vinegar
- 1 teaspoon sherry vinegar
- 4 tablespoons feta cheese, crumbled
- 2 tablespoons toasted hazelnuts, chopped (optional)
- DIRECTIONS:
- 1.
Instructions
- Heat oven to 400°F. Place the fennel on one end and radicchio on the other end of a baking sheet pan lined with parchment or silpat mat (for easy cleaning). Drizzle with one tablespoon of olive oil, salt, and pepper to taste. Toss to coat. Place in the oven turning once, until wilted and slightly charred, about twelve to fifteen minutes. Distribute to individual salad plates.
- In the meantime, prepare the oranges and vinaigrette.
- Cut off the two ends of the blood oranges. Using a knife, follow the curves of all the oranges to remove and discard the peel and white pith. Slice each blood orange into six rounds (twelve total) and reserve. Zest and juice one-half of the Cara Cara orange. Peel the remaining half of Cara Cara orange following the curves to remove the peel and white pith and cut into four slices. Toss two tablespoons of olive oil with the orange zest, orange juice, balsamic vinegar, and sherry vinegar to make the vinaigrette.
- Top the fennel and radicchio with the orange slices. Drizzle with the vinaigrette. Top with feta cheese crumbles and optional hazelnuts. Serve at room temperature.
Nutrition Facts
Calories
194.3Fat (grams)
14.5 gSat. Fat (grams)
3.8 gCarbs (grams)
13.47 gFiber (grams)
3.44 gNet carbs
10.02 gSugar (grams)
6.94 gProtein (grams)
4.54 gSodium (milligrams)
288.73 mgCholesterol (grams)
15.13 mgThe information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.