Radicchio Fennel Salad
This Radicchio Fennel Salad is a fresh and vibrant spring salad made with crisp fennel, radicchio, kale, fresh herbs, and toasted hazelnuts. Tossed in a bright orange vinaigrette, it’s the perfect healthy side dish for spring dinners, light meals, or even Easter.
Servings: 6 servings
Calories: 211kcal
Ingredients
For the Salad:
- 1 radicchio medium, finely sliced
- 1 fennel finely sliced
- ½ bunch lacinato kale finely shredded
- ½ cup dill finely chopped
- ¼ cup mint finely chopped
- ½ cup hazelnuts toasted and chopped
For the Orange Vinaigrette:
- 2 tablespoons champagne vinegar
- 2 teaspoons orange zest grated
- ⅓ cup orange juice fresh, from 1 orange
- 2 teaspoons honey
- 2 teaspoons wholegrain mustard
- ⅓ cup extra-virgin olive oil
- 2 ½ tablespoons shallot minced
- 1 teaspoon kosher salt or more to taste
Instructions
- Cut the radicchio into quarters, then cut the core out, then thinly slice each quarter and add to a large salad bowl.
- Cut the fennel in quarters and remove the core, thinly slice and add to the salad bowl.
- Prep the kale by removing the stem first, then finely chop the leaves.
- Finely chop the dill and mint. Add to the bowl.
- Using your knife, press the hazelnuts gently to crack into smaller pieces. Add to the bowl.
- Make the orange vinaigrette by adding all the ingredients to a small jar with a tight fitting lid and shake until emulsified. Or add to a small bowl and whisk until fully emulsified.
- Drizzle the vinaigrette on the salad. Using your hands, gently massage the vinaigrette into the salad, this helps to soften the kale.
- Serve with your favorite protein, great with grilled chicken, baked salmon, steak or shrimp. Enjoy!
Notes
- Slice the radicchio and fennel thin. A mandoline or sharp knife helps create even slices for the best texture and balance in every bite.
- Massage the kale. Work the vinaigrette into the leaves for 1–2 minutes to soften them and remove any bitterness.
- Soak the radicchio if needed. If it tastes too bitter, soak the slices in cold water for 10 minutes, then drain and pat dry.
- Toast the hazelnuts. A few minutes in a dry skillet brings out their flavor and adds a rich, nutty crunch.
- Let the salad rest. After dressing, let it sit for 10–15 minutes so the kale tenderizes and the flavors come together.
- Taste and adjust. Before serving, check the seasoning and add a pinch of salt or a drizzle of honey if needed.
- Add herbs last. Toss in dill and mint right before serving to keep them fresh and aromatic.
- Prep ahead. Store the greens, herbs, and dressing separately, then combine just before serving for the best texture.
- Store leftovers properly. Dressed salad keeps for up to 2 days in the fridge, while undressed greens stay fresh for 3–4 days.
- Refresh before serving. If chilled, toss the salad with a splash of orange juice or olive oil to revive the flavors.
- We love serving it with Pan Fried Salmon and Oven Baked Bone In Chicken Thighs.
Nutrition
Calories: 211kcal | Carbohydrates: 10g | Protein: 3g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 443mg | Potassium: 397mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2716IU | Vitamin C: 38mg | Calcium: 106mg | Iron: 2mg