Recipe: Winter Salad of Fennel, Blood Orange + Radicchio

This marvellous salad uses organic produce which is all in season (mid-winter), meaning you are getting excellent value fruit and veg at their absolute peak and are super-delicious right now. And look at those vibrant colours singing from deep within the red salad bowl - how wonderful!

Further nourish your family and friends with the everyday, unsung heroes of winter produce by cooking up our home-chef blogger, Gabby Trifiletti's Winter feast of French Onion Soup, Italian Mac 'n' Cheese and top it off with the Apple Streusel Cake.

What a privilege it is to have Gabby step us through her home recipes and serve it up with the abundance and love that she is known for. Thanks Gabby xx

"Here’s a lovely, sharp and spritely fennel, blood orange and raddichio winter salad. All perfectly in season right now, this is the Holy Trinity of fresh organic produce and a lovely contrast to the cheesy baked pasta.

- Gabby xx"

WINTER SALAD OF FENNEL, BLOOD ORANGE + RADICCHIO

Makes: 4 large, 6 smaller side serves.

Preparation time: 15 minutes

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Ingredients:

•  2 bulbs of fennel, washed and shredded
• 4 blood oranges, peeled and sliced (save any juice too)
• 1 purple onion, finely shredded
• 1 head of radicchio, leaves washed (or other salad leaves)
• Fresh parsley, one handful, chopped
• 2 tablespoons apple cider vinegar
• 1 tablespoon extra virgin Olive oil
• Salt and pepper

Method:

1. Arrange the radicchio leaves over the base of a large, flat salad bowl or platter. 
2. Layer the fennel, sliced oranges and onion carefully over the top, tip over any orange juice too.
3. Sprinkle the parsley over the salad.
4. In a small jar, whisk together the vinegar, olive oil and salt and pepper to taste.