Ingredients
- 1 head of radicchio, leaves torn
- 2 heads of chicory (red or white), leaves separated
- 1 fennel bulb, very thinly sliced (fronds kept)
- 2 oranges (blood oranges when in season)
- 50 g black olives
- 2 tbsp toasted almonds or pistachios
For the dressing
- 4 tbsp extra virgin olive oil
- 1 tbsp orange juice (from the oranges)
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
Method
- Prepare the oranges: cut the peel and pith off the oranges with a sharp knife, then slice them into rounds. Save any juice for the dressing.
- Make the dressing: whisk the dressing ingredients and season.
- Assemble: arrange the radicchio, chicory and fennel on a platter. Tuck in the orange slices and olives.
- Serve: drizzle with the dressing and scatter with nuts and fennel fronds.
Why it's good for you: Radicchio and chicory are among the most bitter salad leaves, prized in Italian cooking for stimulating appetite and digestion. Fennel has been used for centuries to ease bloating, and oranges bring vitamin C in the depths of winter. (Read more in Bitter Is Better.)
Good to know: For strict keto, use just a few orange slices.
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