Fennel and orange salad

  • 20 mins preparation
  • Serves 6
  • Print


Fennel and orange salad
  • 1 radicchio, leaves separated
  • 1 bulb fennel, thinly sliced, fronds reserved
  • 2 oranges
  • 1 tablespoon snipped parsley leaves
  • juice of 1 lemon
  • 1/4 cup (60ml) extra virgin olive oil


Fennel and orange salad
  • 1
    Place radicchio leaves and fennel slices in a serving bowl.
  • 2
    Peel oranges, removing all white pith. Remove segments by cutting between the membrane sections. Add orange segments, parsley, reserved fennel fronds and lemon juice to radicchio. Season to taste and drizzle with olive oil. Toss well and serve.

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