Fennel, Radicchio, and Orange Salad

Prep Time: 10 min

Cook Time: 2 min

Total Time: 12 min

Servings: 4


  • 1/4 cup pine nuts
  • 1/4 cup Filippo Berio Extra Virgin Olive Oil
  • 2 tbsp Filippo Berio red wine vinegar
  • 1/2 tsp fine sea salt
  • Coarsely ground pepper
  • 1 small fennel bulb, thinly sliced
  • 1 small head radicchio, torn into pieces
  • 2 large blood or navel oranges, peeled, segmented and cut in half


    • Toast pine nuts in small skillet set over medium heat for 2 minutes or just until beginning to brown. Transfer nuts to small bowl; set aside.
    • Combine olive oil, vinegar, and salt and pepper to taste in a jar; set aside. Gently toss together fennel, radicchio and oranges in salad bowl. Pour dressing over salad; toss gently until well mixed. Sprinkle pine nuts over top.


    Recipe provided by Chef Mary Ann Esposito