Living Kitchen Wellness | Winter Radicchio, Blood Orange & Fennel Salad
2484
post-template-default,single,single-post,postid-2484,single-format-standard,woocommerce-no-js,ajax_fade,page_not_loaded,,qode-title-hidden,qode_grid_1300,footer_responsive_adv,columns-4,qode-child-theme-ver-1.0.0,qode-theme-ver-15.0,qode-theme-bridge,wpb-js-composer js-comp-ver-5.4.7,vc_responsive

Winter Radicchio, Blood Orange & Fennel Salad

We eat a lot of cooked veggies in the winter, but sometimes there’s nothing like a refreshing salad in the winter, especially with the sweet and sour bite of blood oranges.  This salad is very hearty and holds up well in the fridge, so you can prep a large batch in advance and keep it for a few days.

 

Winter Radicchio, Blood Orange & Fennel Salad

1 radicchio, sliced
1 fennel, sliced in thin pieces or shaved (you can use mandolin or food processor slicer setting)
1/2 English cucumber, sliced in thin discs
2 blood oranges, sliced in thin discs (remove the skin)
large handful parsley, chopped
handful of the fennel fronds, chopped

Optional:
2 roasted beets, sliced in thin discs

Dressing:
1 lemon, juiced
1/4 cup extra virgin olive oil
2 Tbsp apple cider vinegar
1/2 garlic clove, minced
1 tsp dijon mustard
sea salt and pepper to taste

Directions:
1. Slice all of the vegetables in thin pieces.  If you have a mandolin or food processor with slice attachment, you can slice the fennel easily with either of those.

2. Toss together in a bowl.

3. Make the dressing by whisking the ingredients together.

4. Toss the vegetables with the dressing.  Add sea salt and pepper as needed to taste.