Fennel & Radicchio Salad

This caramelised fennel and radicchio packs a flavour punch, roasted with sweet orange juice and thyme sauce. This salad is great made ahead of time and makes the best side dish to just about anything.


  • No fennel? Use leeks instead. 
  • No radicchio? Try with kale, cavolo nero or broccoli. 
  • No butter? Just use olive oil. 
  • No orange juice? Try with grapefruit juice. 
  • No thyme? Swap for oregano. 

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Servings: 2


2 Fennel

1 Radicchio

1 tbsp Olive oil

60 g Unsalted butter (cubed)

100 ml Orange juice

1 tbsp Caster sugar

1 tbsp Dried thyme

Salt & pepper

lettuce (for serving)


  1. Preheat the oven to 200 C/180c fan/gas mark 6. Cut the fennel bulbs into 2 cm thick slices and place them in a baking dish.
  2. Drizzle the orange juice and olive oil over the fennel, then sprinkle with the caster sugar and season with dried thyme, salt and pepper. Toss with your hands to ensure that all the slices are evenly coated. Place the cubed butter over the fennel slices. Bake in the oven for 20 minutes, or until tender and golden.
  3. Cut the radicchio into 4 wedges, then add to the baking dish with the fennel, toss to coat in the buttery juice and bake for another 10-15 minutes, until the radicchio outer leaves are lightly crispy.
  4. Serve warm or cold, alone or with salad leaves.
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How to store

This roasted fennel and radicchio salad will last for about 3 days in the fridge so you can make a big batch and enjoy it for lunch and as a side dish over a few days.

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