In the winter, fennel is one of my favorite veggies to use in salads. With its licorice flavor, it blends beautifully with oranges, especially navels that are also a cold weather favorite.
This salad is lovely, vibrant and full of flavor. Although I often serve it with arugula, sometime I vary the greens and use maçhe or even spinach. It’s the dressing that’s the secret to the salad. It’s bursting with orange flavor and when you soak the dried cranberries in it, they take on a sweet citrus tang.
If you’re looking for a salad for your next dinner party, look no further. This one is guaranteed to brighten any meal.
3 oranges, preferably naval
4 tablespoons orange juice
3 tablespoons plus 1 teaspoon extra virgin olive oil
2 teaspoons red wine vinegar
¼ teaspoon salt and fresh ground pepper to taste
¼ cup dried cranberries
1 head (about 4 oz.) radicchio, trimmed and cut into bite-size pieces
5 oz. washed and trimmed arugula
1 large fennel bulb, trimmed and sliced paper thin
¼ cup pine nuts, toasted at 350 degrees until golden
Grate ½ teaspoon orange zest and put into a jar or small bowl. Section oranges and place in a separate bowl and refrigerate.
To make dressing, combine orange juice, orange zest, vinegar, olive oil, salt and pepper. Taste and adjust seasonings, if needed, by adding more vinegar, juice or olive oil. Add cranberries and let soak for 30 minutes at room temperature or refrigerate for several hours. Bring to room temperature before using.
In a salad bowl, combine radicchio, arugula and fennel. Add dressing and toss well. Season with salt and pepper. Divide among plates and garnish with orange segments and pine nuts.
Makes 6 servings.
