Trim the stalks from the fennel and peel off any rough outer leaves. Slice 1/8 inch on a mandoline slicer, or with a very sharp knife. Reserve the leafy fronds. If your fennel is young you don't need to remove the core, but if your bulb is larger, remove the core before slicing.
If your fennel starts to brown, put it in a bowl of cold water with lemon juice.
If your radicchio is whole, then halve it, remove the core, and thinly slice or shred it.
Remove the peel and either segment or slice the orange and grapefruit into thin slices
Arrange the radicchio, fennel, and citrus on a plate or platter.
Put the dressing ingredients in a jar big enough to fit your immersion blender and blend until smooth and creamy. Taste to adjust the seasonings, or the acidity through the lemon juice and vinegar. If you like you can blend in more fennel fronds.
Drizzle the dressing over the salad, and top with freshly cracked black pepper, and some fennel fronds.
Notes
If you'd like to make the salad ahead of time, leave off the dressing until you're ready to serve.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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