Radicchio & Fennel Salad with Orange Miso Dressing

Preparation time: 15 minutes | Serves: 4 people

Radicchio is one of the most beautiful vegetables I've come across. Beyond its incredible colour and earthy flavour, it's also packed with nutrients and antioxidants.

While the leaves by themselves can taste quite bitter, I've found that a touch of freshness and sweetness helps to balance it perfectly. For this simple salad, I've used fresh fennel and juicy oranges which bring a soft anise and citrus-filled sweetness.

The dressing (made with salty miso, olive oil, and fresh orange juice) ties all the flavours together while adding depth and umami richness.

Why you’ll love this radicchio & fennel salad recipe -

This recipe is easy, requires just a few ingredients, and will be a guaranteed showstopper on your table.

It's the perfect way to introduce antioxidant-rich radicchio to your meals, especially if you haven't cooked with it or used it in salads before. While it can be trickier to find, one head contains enough leaves to make this salad multiple times. The sweet fennel and fresh oranges balance the radicchio's bitterness beautifully, making it approachable and delicious.

This dish makes an excellent accompaniment to steak, roast chicken, or grilled salmon - perfect for entertaining or a beautiful long lunch or dinner spread.

Find some tips and swaps in the recipe notes below.

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Ingredients

• 1/2 head fresh radicchio, washed and ends trimmed

• 1/2 bulb fennel (sliced fine)

• 1 orange, peeled and segmented

• Small handful fennel fronds

• Salt, according to taste

For the Orange Miso dressing

• 1/2 small orange, juiced

• 2 tbsps. extra virgin olive oil (I used Pukara Estate’s lemon olive oil)

• 1 tsp. white miso paste

• Squeeze of lemon juice, according to taste

Method

1. Shake all the ingredients for the dressing in a jar until smooth and emulsified.

2. Add lemon juice and salt according to taste.

3. To assemble, layer the radicchio on a large platter, top with fennel and orange slices.

4. Drizzle the dressing over the salad. This recipe yields more dressing than you might need for this salad, but feel free to add more/ less according to taste.

5. Garnish with fennel fronds and a pinch of salt.

6. Toss gently just before serving.

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RECIPE NOTES

Swaps, Serves & Storage

1. What can I use instead of radicchio?
   You can use rocket instead of radicchio if you can’t find it. The sharp/ peppery flavours are a good substitute. Alternatively, you can just use fresh butter lettuce instead. It won’t taste the same but the orange and fennel will still be delicious with the recipe.

2. Can I use store bought orange juice for the dressing?
   Store bought orange juice is often sweeter and denser than fresh. If you do choose to use store bought, then reduce the amount of juice used, tasting as you go.

3. What can I use instead of fennel?
   Use freshly sliced red apple instead of fennel.

4. What if my oranges aren’t sweet?
   Add a drizzle of honey/ maple syrup to the dressing if your oranges aren’t sweet.

5. What can I use instead of miso paste?
   You can use a dash of soy sauce for that salty, umami flavour, or leave out all together and add a pinch of salt + 1/2 tbsp. extra olive oil instead.

6. Can I make this salad ahead of time?
   You can prep the individual elements for this salad, but don’t assemble until you’re ready to serve. The dressing can be stored in the fridge for up to 2 weeks.

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Check out my other vegetarian recipes -

Tomato, Peach & Goat's Cheese Salad

Creamy Miso Tahini Beans with Garlicky Greens

Spiced Roasted Pumpkin with Yogurt

Loaded Sweet Potatoes with Fennel Slaw

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