Zesty Grapefruit Radicchio & Fennel Salad

Zesty grapefruit radicchio & fennel salad

Simple Yet Zesty Grapefruit, Radicchio, Fennel Salad

Course Side
Cuisine American


  • 1 navel orange optional
  • 1 pink grapefruit
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • 4 cups thinly sliced fennel bulb
  • 4 cups thinly sliced radicchio
  • 1/2 cup thinly sliced red onion
  • 1/2 teaspoon Celtic sea salt
  • Fresh dill chopped
  • 1 cups gluten-free croutons optional


  • How to Make It;
  • Peel and section orange and grapefruit over a bowl; squeeze membranes to extract juice. Set sections aside; reserve 3 tablespoons juice. Discard membranes. Combine juice, oil, vinegar, and honey in a large bowl. Add fennel, radicchio, and onion; toss to coat. Cover and let stand 30 to 60 minutes. Top with orange and grapefruit sections; sprinkle evenly with salt and fresh dill.
  • Let the salad stand at room temperature at least 30 minutes before serving. This allows the dressing to penetrate the vegetables and tenderize them a bit for a less aggressive crunch.

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Zesty Grapefruit Radicchio & Fennel Salad