Vibrant Fennel and Radicchio Salad with Tangy Tangerine Vinaigrette
A vibrant mix of crisp textures and bright flavors that elevates any meal.
If you seek a salad that stands out with bold flavors, crisp contrasts, and a burst of citrus, this fennel and radicchio salad tossed in a homemade tangerine vinaigrette delivers on every level. Combining the subtle anise flavor of shaved fennel with the bittersweet crunch of radicchio, sweet citrus segments, toasted nuts, and salty cheese, this recipe is a masterclass in balance and texture. Whether you need a bright starter for a winter meal or a satisfying accompaniment to grilled meats or seafood, this salad is certain to become a repeat favorite.
Why This Recipe Works
- Balanced bitterness and sweetness: The slightly bitter radicchio pairs beautifully with sweet, juicy citrus, mellowing sharp flavors.
- Textural interest: Fennel brings crispness, pecans add crunch, and cheese offers creaminess, all creating an exciting bite.
- Citrus vinaigrette: The tangerine vinaigrette brightens and complements the vegetables with a tangy, fragrant lift.
- Customizable with toppings: The salad welcomes cheese, nuts, and fresh herbs, allowing you to tailor it to your taste or the season.
Understanding the Key Ingredients
Fennel
Fennel brings a subtle licorice note and a refreshing crunch. When sliced paper-thin, it melds gently into salads. For best results, use a mandoline or sharp knife. The tender, bulbous base is ideal for salads, while the feathery fronds can be reserved for garnish or to add an herbaceous element.
Radicchio
Radicchio, a member of the chicory family, delivers a purple punch with its peppery and slightly bitter leaves. Its color enlivens any salad, and its bitterness adds depth and interest, particularly when paired with sweet citrus. Core and slice radicchio thinly for delicate texture.
Tangerines (or Mandarins/Clementines)
Juicy tangerines, mandarins, or clementines provide an essential sweet and tart contrast. Their bright segments bring up the natural vibrancy of the salad and contribute juice for the vinaigrette. Look for fruit that feels heavy for its size, indicating juiciness.
Toasted Nuts
Pecans, pistachios, or hazelnuts add roasted depth. To toast nuts, warm them in a dry skillet over medium heat until fragrant and golden, then cool.
Cheese
Crumbled blue cheese, tangy goat cheese, or aged Parmesan are all savory additions that round out the salad’s flavors. Cheese adds richness and complexity.
Building Flavor: The Tangerine Vinaigrette
Vinaigrette makes or breaks a salad. This tangerine vinaigrette is zippy, sweet, and aromatic, made by whisking tangerine (or orange) juice with white wine vinegar, Dijon mustard, honey, and extra-virgin olive oil. The mustard acts as an emulsifier and the honey tempers the acidity.
- Citrus Juice: Use freshly squeezed tangerine or orange juice for the brightest flavor.
- White Wine Vinegar: Adds sharpness without overpowering the floral citrus notes.
- Dijon Mustard: Helps the dressing emulsify and deepens flavor.
- Honey: Balances the acidity and complements the bitter radicchio.
- Olive Oil: Rounds everything out with richness.
Step-by-Step Recipe: Fennel & Radicchio Salad with Tangerine Vinaigrette
Ingredients
- 1 large fennel bulb, trimmed, cored, and thinly sliced (fronds reserved)
- 1 small to medium head of radicchio, cored and thinly sliced
- 2–3 tangerines (or 2 clementines/mandarins), segmented and juice reserved for vinaigrette
- 1/2 cup pecans (or pistachios, hazelnuts), toasted and roughly chopped
- 1/2 cup cheese (blue cheese, goat cheese, or Parmesan), crumbled or shaved
- 1–2 tablespoons chopped fresh dill or fennel fronds (optional)
- Fresh ground black pepper, to taste
What others are reading
Tangerine Vinaigrette
- 3 tablespoons fresh tangerine (or orange) juice
- 1 tablespoon white wine vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt, plus more to taste
- 3 tablespoons extra-virgin olive oil
Instructions
- Toast the nuts: Preheat a dry skillet over medium heat. Add pecans and toast, stirring frequently, 3–4 minutes or until fragrant. Remove, cool, and coarsely chop.
- Prepare the vinaigrette: In a small bowl, whisk together tangerine juice, vinegar, honey, mustard, and salt until blended. Gradually drizzle in olive oil, whisking continuously until thickened and emulsified. Taste and adjust salt or acidity as needed.
- Slice the vegetables: Thinly slice fennel and radicchio. Add to a large mixing bowl.
- Segment the tangerines: Using a small, sharp knife, slice off top and bottom, then remove the peel and pith. Cut between membranes to release segments. Squeeze remaining membranes into the vinaigrette for extra juice if desired.
- Assemble the salad: Add sliced fennel and radicchio to the bowl. Drizzle with about two-thirds of the vinaigrette and toss gently until coated.
- Plate and finish: Arrange dressed salad on a platter or shallow bowl. Top with citrus segments, toasted nuts, cheese, and a scattering of dill or fennel fronds, if using. Drizzle with remaining vinaigrette and finish with freshly ground black pepper.
- Serve immediately, or keep dressing and salad separate until ready to serve to preserve crispness.
Troubleshooting & Tips for Best Results
- Slice thinly: A mandoline makes quick work of fennel and radicchio, giving paper-thin slices that meld together beautifully.
- Use freshest produce: This salad shines with peak-season fennel and citrus. If citrus is out of season, substitute with pomegranate seeds or thinly sliced apple.
- Make it ahead: Prep and store ingredients (except for the vinaigrette and nuts) separately up to a few hours in advance. Dress just before serving for best crunch.
- Adapt the cheese and nuts: Blue cheese gives a bold tang, goat cheese softens the bitter edge, and Parmesan adds savory depth. Use toasted walnuts in place of pecans if desired.
- Punch up the herbs: Chopped dill, mint, or parsley add freshness and color.
Serving Suggestions & Variations
This fennel and radicchio salad is a versatile all-rounder. Consider these serving ideas and variations to suit your meal and preferences:
- As a starter: Offer as the first course to whet the appetite before a hearty Italian or Mediterranean meal.
- As a side salad: Complements grilled steak, roasted poultry, or seafood.
- For holiday tables: Add jewel-bright pomegranate seeds for festive color.
- Make it vegan: Omit cheese or use a plant-based alternative; substitute honey with maple syrup.
- Add grains: For a main-dish salad, toss in farro, quinoa, or bulgur.
The Science of Salad: Why These Flavors Work
| Ingredient | Main Quality | Purpose in Salad |
|---|---|---|
| Fennel | Crisp, anise-scented | Adds freshness and sweet undertones |
| Radicchio | Bitter, crunchy | Balances sweetness, gives color |
| Citrus | Juicy, sweet-tart | Lifts and brightens the bitter greens |
| Toasted Nuts | Crunchy, rich | Provides depth, healthy fats, and crunch |
| Cheese | Creamy, salty | Enriches and harmonizes flavors |
Ingredient Substitutions and Additions
- No radicchio? Substitute with endive, curly chicory, or even arugula for different bitter notes.
- Other citrus options: Oranges, blood oranges, or grapefruit segments work beautifully.
- No fennel? Celery or thinly-sliced kohlrabi offer similar crunch.
- For extra color: Add thin slices of watermelon radish, shaved carrots, or pomegranate arils.
- For protein: Add grilled shrimp, shredded rotisserie chicken, or chickpeas for a protein-packed salad meal.
Frequently Asked Questions (FAQs)
Q: Can I make this salad ahead of time?
Yes. Slice and prep the fennel, radicchio, and citrus up to a few hours ahead. Store them in separate containers in the fridge for optimal freshness. Keep the dressing and toasted nuts separate until just before serving to maintain crispness and crunch.
Q: What is the best way to slice fennel and radicchio?
For ultra-thin slices, a mandoline slicer is ideal, but a sharp chef’s knife works well. Always slice fennel lengthwise, through the root, to keep slices intact.
Q: Can I substitute other cheeses?
Definitely. Try crumbly feta, creamy ricotta salata, or smoky shaved aged cheddar, depending on your mood and what’s in your fridge.
Q: Is there a nut-free version?
You can omit the nuts entirely or substitute with toasted pumpkin or sunflower seeds for crunch without allergens.
Q: What protein goes well with this salad?
Grilled salmon, chicken, shrimp, or chickpeas pair beautifully. Try topping with roasted tofu cubes for a vegetarian main.
Nutrition Information (Per Serving Estimate)
| Nutrient | Amount |
|---|---|
| Calories | 220 |
| Fat | 15g |
| Saturated Fat | 3.5g |
| Carbohydrates | 19g |
| Fiber | 5g |
| Protein | 5g |
| Sodium | 340mg |
Nutrition values are estimates and will vary with type and quantity of cheese, nuts, and specific fruits used.
Final Thoughts
This fennel and radicchio salad is more than a side dish. It’s a lively interplay of colors, flavors, and textures—the kind of dish that brightens up any table and wakes up taste buds. The tangerine vinaigrette pulls it all together with a sunny note. Adapt it by the season or to your favorite flavor combinations—the principles remain the same: balance, freshness, and a little crunch. Enjoy at your next gathering, or as a delicious weekday lunch.
References
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