Chef's Recipes

Fennel, orange and radicchio salad

Australian Gourmet Traveller Italian side recipe for fennel, orange and radicchio salad by Danny Russo from The Beresford Hotel.

By Danny Russo
  • 15 mins preparation
  • Serves 6
  • Print
Fennel, orange and radicchio salad


  • 1 large fennel bulb, halved, core removed
  • 2 heads of radicchio, leaves separated and coarsely torn
  • 3 oranges, peeled, segmented, 30ml juice reserved
  • 100 ml olive oil
  • 30 ml honey vinegar (see note)


  • 1
    Cut fennel lengthways into thin wedges and combine in a bowl with radicchio and orange segments. Add oil, vinegar and orange juice, mix to combine, season to taste and serve with <a href="lamb_shoulder_with_tomato_fagioli_and_olive_rag.htm">lamb shoulder</a>.


Danny prefers to use De Nigris Honey Vinegar, available from select delicatessens and

  • undefined: Danny Russo