Contributed by (Recipe adapted from “CD Kitchen” at www.cdkitchen.com)

Ingredients

1 1/4 lb fresh Fennel
1 tsp grated Orange rind
1/4 tsp Salt
1/4 tsp Fennel seeds, crushed
1/8 tsp Pepper
1/4 C unsweetened Orange juice
1 Tbs Olive oil
1 small head Radicchio (optional)
2 thin-skinned, seedless Oranges, each peeled and cut crosswise into 1/4-inch slices
2 pink Grapefruit, each peeled and cut crosswise into 1/4-inch slices
1 small purple Onion, thinly sliced and separated into rings

Instructions

Trim tough outer leaves from fennel; reserve 1 tablespoon feathery leaves. Cut fennel bulb in half crosswise and then lengthwise into thin slices. Combine fennel bulb, reserved leaves, orange rind, and next 5 ingredients in a medium bowl, tossing gently; cover and chill. Drain, reserving liquid.

Spoon fennel mixture into center of a round serving platter. Arrange oranges and grapefruit around fennel mixture; top with onion. Place radicchio around outside edge of platter, tucking leaves under orange and grapefruit slices. Drizzle with reserved orange juice mixture.

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