Description
A vibrant and refreshing Mediterranean-inspired salad that balances the crisp, anise-like crunch of fresh fennel with the buttery richness of ripe avocado and the explosive, sweet-tart juices of seasonal citrus. This elegant dish features roasted and raw fennel textures, contrasted by the bitter complexity of radicchio and a zesty lemon-garlic vinaigrette. Perfect as a nourishing lunch or a stunning side dish, this recipe is a celebration of thoughtful, plant-forward cooking that is as beautiful as it is delicious.
Ingredients
1 fennel bulb, sliced into wedges and roasted
1 fennel bulb, thinly sliced
5 radicchio leaves, torn
2 satsumas or 1 small orange, segmented
1 small pink grapefruit, segmented
1 avocado, sliced
2 tablespoons pine nuts, toasted
1/4 cup shaved pecorino cheese
1/4 cup fresh mint leaves
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 garlic clove, finely grated
1/2 teaspoon Dijon mustard
1/4 teaspoon sea salt
Freshly ground black pepper to taste
Instructions
Preheat oven to 400°F (200°C) and roast the fennel wedges until tender and caramelized, about 20-25 minutes.
In a small bowl, whisk together the olive oil, lemon juice, grated garlic, Dijon mustard, and salt until smooth and emulsified.
In a large serving bowl, combine the thinly sliced raw fennel, torn radicchio, orange segments, and grapefruit segments.
Arrange the warm roasted fennel wedges and fresh avocado slices over the top of the salad.
Drizzle the prepared dressing evenly over the salad.
Garnish with toasted pine nuts, shaved pecorino, and fresh mint leaves.
Season with freshly ground black pepper and serve immediately.
Notes
Use a mandoline for the raw fennel to get paper-thin slices. To keep avocado from browning, toss it in a little lemon juice before adding to the salad. This salad is best enjoyed immediately after dressing.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 9g
- Sodium: 240mg
- Fat: 22g
- Saturated Fat: 4g
- Carbohydrates: 18g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 5mg