Radicchio salad recipe: the Cinderella of the lettuce world

Radicchio is often overlooked in the lettuce aisle, but not for much longer. Combined with fennel and a burst of citrus from orange, this salad is worth trying.

Radicchio salad. Picture: Nikki To

Radicchio is the Cinderella of the lettuce world, often overlooked in favour of a sweet cos, a crisp iceberg or peppery rocket. But its regal hue and distinctive bitter bite demands our attention. Radicchio thrives in winter, when it comes to life in a myriad of varieties from round, crimson chioggia, oval treviso and elongated fingers of tardivo, to the flecked and speckled castelfranco, which sometimes looks more like a rose than a lettuce. Radicchio is slow-growing and has been shown to have considerable health benefits, so it is worthwhile choosing some colour the next time you’re at the shops looking for lettuce.

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I like to combine two or three varieties of radicchio when they are available. In this recipe, the natural bitter notes of radicchio are tamed by combining with the sweet anise notes of fennel, whilst the orange adds a burst of citrussy brightness, resulting in a salad that is bitter, sweet and refreshing.

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RECIPE: Radicchio, fennel & orange

Ingredients

• 1 small head radicchio chioggia
• 1 small head radicchio treviso
• 1 small head radicchio castelfranco
• 1 bulb fennel, finely sliced
• Handful of fennel fronds
• 1 orange, segmented
• Zest and juice of 1 orange
• 80ml fruity olive oil
• Salt

Method

1. Break down the leaves of radicchio, being careful to wash and dry well. Arrange on a plate interspersed with the sliced fennel and orange segments. Place the orange zest, juice, olive oil and salt together, whisking to combine well. Pour over the leaves, add the fennel fronds, and serve.