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Radicchio, Fennel, Orange Salad

  • Author: Misfits Market


  • 3 oranges (navel, cara cara, or blood orange will work), peeled and sliced into 1/2-inch rounds
  • 1 orange, zested and juiced (about 1/4 cup of juice)
  • 2 tablespoons shallots, finely diced
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon honey
  • 1 tablespoon white wine vinegar
  • 1/4 cup olive oil 
  • 1 1/2  teaspoons salt 
  • 1/2 teaspoon pepper
  • 1 bulb fennel, thinly shaved with a mandoline
  • 1 head radicchio, torn into large pieces
  • 1/4 cup parsley leaves 
  • 2 tablespoons pomegranate arils 


  1. In a small bowl, add 1 teaspoon orange zest with fresh orange juice. Whisk in shallots, ginger, honey, and white wine vinegar. Gradually stream in oil, whisking continuously until emulsified. Season with salt and pepper.
  2. On a large platter, gently toss radicchio, fennel, orange rounds, and parsley. Top with remaining pomegranate seeds and fennel fronds if desired.