Radicchio, orange and fennel salad

Name: Radicchio, orange and fennel salad recipe
Yield: 6
Ingredients: 40.00 ml extra virgin olive oil; 40.00 ml vincotto; 20.00 ml caramelised balsamic vinegar; 1 large fennel, thinly sliced; 1 radicchio (we used treviso radicchio), leaves picked; 3 navel oranges, peeled, thinly sliced; Seeds of 1 pomegranate; Flat-leaf parsley leaves, to serve

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by Julian Parisi

Managing Director of PARISI

Aug 13, 2023

"Show fresh produce in all its glory by serving on large platters. Any dressings and sauces drizzled over will make their way onto each delicious piece." – Julian Parisi

2 tbs extra virgin olive oil
2 tbs vincotto
1 tbs caramelised balsamic vinegar
1 large fennel, thinly sliced
1 radicchio (we used treviso radicchio), leaves picked
3 navel oranges, peeled, thinly sliced
Seeds of 1 pomegranate
Flat-leaf parsley leaves, to serve

Method

1.

Whisk oil, vincotto and vinegar in a small bowl. Season to taste. Arrange fennel, treviso, orange and pomegranate on a platter and sprinkle with parsley. Splash dressing over salad to serve.

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