Fennel, Radicchio, and Orange Salad / Insalata di Finocchio, Radicchio e Arance

Serves 4


  • 1/4 cup pine nuts
  • 1/4 cup Filippo Berio Extra-Virgin Olive Oil
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon of fine sea salt or to taste
  • Coarse balck pepper to taste
  • 1 small fennel bulb, washed, dried and thinly sliced
  • 1 small head radicchio, washed, dried and torn into pieces
  • 2 large blood or navel oranges, peeled, segmented, and cut in half


  1. Toast the pine nuts in a small skillet over medium heat just until they begin to brown, about 2 minutes. Transfer the nuts to small bowl. Set aside.
  2. Combine the olive oil, vinegar, and salt and pepper in a jar. Set aside. Toss the fennel, radicchio and oranges in a salad bowl. Pour the dressing over the salad and mix well. Sprinkle the pine nuts over the top and serve.

This recipe was featured on Season 15 - Episode 1520.

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I love her show . I was raised by a polish family but I am really Italian, because I was adopted. I love trying her receipes thank you for the great knowledge and learning experience.

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