Grilled Fennel Radicchio Salad
Servings: 4
Preparation Time: 5 minutes
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1 bulb fennel
1 radicchio chioggia (the round one)
1 blood orange
100 grams Aurora Roasted Chestnuts
Aurora extra virgin olive oil
Ponti Balsamic Vinegar
Aurora Gourmet Kosher Salt
Fresh ground black pepper
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Preheat grill to high heat.
Top and tail the blood orange. Place onto a cutting board and cut off the skin and pith (the white part) exposing the flesh all around. Now cut into 3/8 of an inch slices and set aside. Cut off the fennel stocks from the bulb. Pick off the fennel fronds and reserve for garnish. Dispose the stocks or keep for making soup stocks. Cut bulb into 6 or 8 wedges (depending on the size) making sure to cut through the core. This will keep the wedges in tacked.
Cut the radicchio into 6 or 8 wedges again making sure to cut through the core.
Grill fennel for 2 minutes on each side. Grill radicchio for 30 seconds on each side.
Neatly place fennel and radicchio onto a serving platter. Scatter the Aurora Chestnuts and neatly place the blood orange slices all around.
Drizzle with Aurora extra virgin olive oil and a splash of Ponti balsamic vinegar then season with salt and pepper. finally, garnish with the fennel fronds. Enjoy!
