CHARRED ORANGE, FENNEL AND RADICCHIO SALAD

This salad is a riff on the classic combination of fresh orange, radicchio and fennel. Charring the citrus adds a smoky element, intensifies the sweetness and juiciness, and reduces any bitterness found in the pith. Make the most of in season Navel oranges, they’re sweet, juicy and seedless. Charring vegetables like radicchio also reduces the bitterness and brings out some sweetness too.

 serves 6

80ml (1/3 cup) extra virgin olive oil, plus extra for brushing

2 tablespoons apple cider vinegar (Mock Red Hill or Hart’s Farm)

1 teaspoon honey

1 teaspoon Dijon mustard

2 navel oranges

1 fennel, cut into 1cm wide slices, reserving fronds for garnish

250g radicchio (medium size), cut into 6 wedges

Sea salt flakes

¼ cup mint leaves, optional

To prepare the dressing, place the olive oil, vinegar, honey and mustard in a screw top jar and shake well to combine. Set aside.

Heat a cast iron grill plate or a large heavy based frying pan over high heat.

Cut one orange across-wise in half. Trim the ends of the other orange, then cut across into six to eight slices, depending on size or orange, about 2mm-3mm thick. Brush all cut sides of the orange with some olive oil.

Working in batches, spread the orange slices over the hot grill plate or frying pan. Reduce heat to medium-high and cook the slices 45 seconds to a minute on each side until charred and softened, turning carefully with a spatula. Transfer to a tray. Repeat cooking process with the halved orange, charring only on the cut side. Transfer to the tray.  Keep the grill plate or frying pan on the heat. Next brush the fennel with olive oil and spread in a single layer and cook for 1 ½ - 2 minutes each side until charred around the edges. Transfer to the tray. Finally cook the radicchio wedges one minute each side until edges are charred and the leaves just wilted and remove from heat.

Squeeze juice from the charred orange halves, it’ll be about 2 ½ tablespoons.  Add to the dressing mixture with a pinch of sea salt. Shake the jar again to mix well.

Arrange the radicchio, fennel and orange slices over a serving platter and evenly pour the dressing over the top. Garnish with fennel fronds, or mint leaves if using.

Serve warm or at room temperature.

Recipe by Fiona Hammond, July 2025