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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


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.

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 is from CIAO ITALIA PRONTO by Mary Ann Esposito, published by St. Martin's Press in 2005.


  1. Catherine's avatar


    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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