Radicchio Salad with Fennel & Blood Oranges

Tossed with our own housemade vinaigrette, this crisp, citrus-kissed salad is just beautiful.

1 head Castelfranco radicchio, trimmed and sliced
2 blood oranges
½ red onion, thinly sliced
1 small fennel bulb, quartered, cored and thinly sliced
Farm & Larder blood orange vinaigrette
Sea salt and fresh ground pepper

1. Add radicchio greens to a large mixing bowl.

2. Using a sharp paring knife, cut the tops and bottoms off the oranges. Stand oranges up and slice to remove the peel and membrane. Then, slice oranges crosswise into thin wheels.

3. Add orange and fennel slices to the mixing bowl, along with the red onion. Drizzle lightly with Farm & Larder blood orange vinaigrette and taste. Drizzle more dressing and season with sea salt and ground pepper as desired.

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