This is perhaps the prettiest salad I’ve ever made. Served as a showstopping starter at a dinner party or as a light weekday lunch, this salad really does it all. Rosa del Veneto is the sweetest in the radicchio family, and its light bitter notes very well complement the umami in the smoked trout. The tanginess of the orange helps cut through the fat of the fish. Fennel adds a crunch to the dish and completes the flavour spectrum with its herbal sweetness and light spice.

Ingredients

• 2 small heads of Rosa del Veneto (or pink radicchio)
• 1 fennel bulb
• 1 blood orange
• 100g good smoked trout
• Toasted pistachios
• Salt
• Pepper
• Extra virgin olive oil

Method

1. Start by preparing the radicchio: gently separate each leaf from the heads of the radicchio. Pass them one by one under cold runny water and lie flat onto a clean kitchen cloth to dry.
2. Slice the fennel crosswise into 3mm slices. Separate each layer and place in a colander, rinse under cold water and rest onto a clean kitchen cloth to dry.
3. Cut the orange into segments. Start by slicing off the two extremities. Then peel with a knife being mindful to cut through the flesh removing completely the zest and the pith (the bitter white bit). Slice individual segments by following the structure of the fruit.
4. And you’re ready to assemble!
5. If you’re in a hurry, toss the radicchio, orange, fennel and sliced smoked trout in a salad bowl. Season with extra virgin olive oil, salt and pepper. Toss to mix the flavours and top with the roughly chopped toasted pistachios.
6. If you’re feeling fancy, distribute the radicchio leaves into an even layer on a flat serving dish. Arrange the fennel, smoked trout and the orange segments on top of the leaves. Then generously season with extra virgin olive oil, salt and pepper and top with the roughly chopped pistachios.

Swaps

Rosa del Veneto

we use Rosa del Veneto in this recipe for its subtle bitterness. If you prefer a more intense flavour go ahead and swap it for chicory or Chioggia radicchio.

Blood orange

you can replace the blood orange for navel orange or pink pomegranate.

Smoked trout

smoked salmon is an easy swap or opt for boiled prawns or a more delicate salad. Looking for a vegetarian option? grilled halloumi also works well here.

Toasted pistachios

we chose pistachio in this recipe because they give a very nice visual contrast to the plate. Walnuts, pecans, or almonds also work well here.

Tips

I cut my orange on top of the smoked trout. It keeps the kitchen mess-free and gives a very nice season to the trout at the same time!