By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
43 cal · 5 min
Fennel and Radicchio Salad With Tangerine Vinaigrette
Recipe GLPR9342b4528e99c9
A crisp, refreshing salad featuring thinly sliced fennel and radicchio dressed in a bright tangerine and fennel vinaigrette. The delicate licorice notes of fennel pair beautifully with the slight bitterness of radicchio, while the citrus vinaigrette adds a zesty finish. This elegant dish makes a perfect light course or accompaniment to any meal.
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Ingredients
1 head fennel, halved, cored, and very thinly sliced
1 medium head radicchio, halved, cored, and thinly sliced
Kosher salt to taste
Freshly ground black pepper to taste
Tangerine and Fennel Vinaigrette
Directions
Using a mandoline or very sharp knife, slice the fennel halves into paper-thin pieces, discarding any tough or discolored outer layers.
Slice the radicchio into thin ribbons of similar thickness to the fennel.
Combine the sliced fennel and radicchio in a large serving bowl.
Drizzle the Tangerine and Fennel Vinaigrette over the vegetables and toss gently to coat evenly.
Season with kosher salt and freshly ground black pepper to taste, then serve immediately.
Comments
Fennel and radicchio are both reliable finds at Harris Teeter, Food Lion, Kroger, and Walmart year-round, though radicchio can run $3 to $4 per head depending on season; tangerines are a genuine seasonal win in North Carolina winter, typically $4 to $6 per pound at peak. The five-minute claim holds if you have vinaigrette ready—slice fennel thin and roughly chop radicchio, which takes about three minutes of active knife work. This is a sharp, refreshing side for four that doesn't reheat well, so plan it for same-night service alongside a main. Fennel's licorice edge and radicchio's bitterness are lovely together, but the dish leans austere and works best as a winter palate-cleanser rather than a standalone course.
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