Banish the cold (and colds) and think on sunnier climes with this refreshing, crunchy salad. The aniseed of the fennel, the tang of the citrus and the bitterness of the radicchio, all tossed in a fresh dressing with herbs, make this a springtime winner.
It’s easy on the eye with all those colours, too.
Serves 2 as a side or starter.
1/2 lemon, zested and juiced
2 blood oranges, peeled
3 tbsp olive oil
1 head fennel and chopped fronds
1 head radicchio
1 handful chopped parsley
Segment and depith the oranges.
Chop the fennel into matchstick-length pieces.
Roughly tear the radicchio.
Mix the olive oil, zest and juice with salt and pepper.
Toss everything together and serve.