Blood Orange, Chicory, Fennel And Radicchio Salad

Blood Orange, Chicory, Fennel and Radicchio Salad

I love the colour of this blood orange, radicchio salad. Vibrant enough to bring cheer to even the wintriest of evenings, it is the perfect contender to a February supper. You can prepare the dressing and the leaves ahead of time and toss it all together just before serving. Ruby flecked blood oranges look spectacular in this but regular oranges will do just fine if you cannot get hold of them.

Ingredients

| Serves 4 |

• 1 fennel bulb

• 1 head of radicchio

• 2 bulbs red chicory

• 2 blood oranges

• 4 tbsp olive oil

• 1 tsp wholegrain mustard

• 1 tsp runny honey

• 1 lemon

• 30g pistachios

Method

• Finely slice the fennel using a mandolin or sharp knife (reserving any leafy fronds for the garnish). Separate the leaves from the chicory and radicchio.

• To prepare the blood oranges slice the top and base so that you have a flat bottom. With a serrated knife, work your way around the oranges to remove the peel and as much of the pith as you can. Turn the skinless fruit on its side and slice into rounds.

• In a large bowl, combine the olive oil, mustard and honey with the zest of the lemon and half of its juice.

• Add the fennel and leaves and toss well. Then add the blood orange slices and gently toss again.

• Transfer onto a serving platter. Roughly chop the pistachios and sprinkle over the blood orange and radicchio salad. Sprinkle over any fennel fronds or you could add a little chopped parsley or mint if you like.

For more salads try this Delicata Squash, Radicchio, Salad or these Roasted rainbow carrots.