Cooking instructions

1. Trim the fennel, cut it into quarters, then slice it very finely using a mandolin.
2. Using a sharp knife, peel the oranges, being careful to remove all the pith. Finely slice the flesh into discs.
3. Remove the core from the radicchio and tear the leaves into bite-sized pieces. Put these into a large salad bowl and add the fennel and blood orange slices. 
4. Combine all the dressing ingredients in a bowl, season with salt and pepper and whisk well. Taste and, if necessary, add more acidity or sweetness.
5. Pour half the dressing into the salad bowl and mix carefully with your hands until everything is coated. Drizzle the remaining dressing over the top before serving.

Tips: Try to get your hands on a few different varieties of radicchio for this salad, such as the pale, red-splattered leaves of Castelfranco, the curly fingers of Trevisano Tardivo, or the classic Chioggia, to make it even more of a visual feast. 

Serve with chicken, fish or barbecued meats, or turn it into a starter by placing a couple of burratas on top. If you can't get radicchio, red chicory will work just as well flavour-wise. 

GORDON RAMSAY QUICK & DELICIOUS by Gordon Ramsay
Hodder & Stoughton 2019
Photography copyright © Louise Hagger 2019