Description
This vibrant salad is a refreshing balance of textures and flavors, featuring the bright acidity of seasonal citrus, the anise crunch of fennel, and the silky richness of ripe avocado. By combining roasted and raw fennel with peppery radicchio and nutty pine nuts, this Mediterranean-inspired dish elevates simple, fresh ingredients into a stunning, restaurant-quality side. Perfect for a festive brunch or a healthy weeknight boost, it is a masterclass in culinary balance that is as nutritious as it is beautiful to look at.
Ingredients
1 fennel bulb, cut into wedges
1 fennel bulb, thinly shaved
5 radicchio leaves, torn
2 satsumas (or 1 orange), segmented
1 small pink grapefruit, segmented
1 ripe avocado, sliced
2 tablespoons pine nuts, toasted
1/4 cup shaved pecorino cheese (or sharp vegetarian hard cheese)
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
Salt and black pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
Toss the fennel wedges with a drizzle of olive oil, salt, and pepper on a baking sheet.
Roast the fennel wedges for 20 minutes until tender and caramelized.
In a large serving platter, arrange the torn radicchio leaves as a base.
Distribute the raw shaved fennel, roasted fennel wedges, citrus segments, and avocado slices over the radicchio.
Sprinkle with toasted pine nuts and shaved pecorino cheese.
Whisk olive oil and lemon juice together, drizzle over the salad, and serve immediately.
Notes
Ensure your citrus segments are free of white pith for the best texture. If you cannot find pecorino, any sharp vegetarian hard cheese like a high-quality aged goat cheese or a hard Italian-style vegetarian cheese works well.
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 9g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 3g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 10mg