Citrus-Bitter Vinaigrette Salad with Fennel and Radish

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

A bright, refreshing salad where Aperol's bittersweet notes cut through the sharpness of raw vegetables and fresh herbs. This mediterranean-inspired salads ready in about 25 minutes pairs blood orange, fennel bulb, radish into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 185 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 blood orange
• 1 fennel bulb
• 4 radish
• 2 tbsp fresh dill
• 3 tbsp extra-virgin olive oil
• 2 tbsp Aperol
• 1 tbsp fresh lemon juice
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper

Instructions

1. Step 1: Thinly slice 1 blood orange into 1/8-inch rounds using a sharp knife, then separate into segments, discarding membranes.
2. Step 2: Trim the feathery fronds from 1 fennel bulb, slice the bulb into 1/8-inch half-moons, and thinly slice 4 radishes into matchsticks.
3. Step 3: In a small bowl, whisk 3 tbsp extra-virgin olive oil, 2 tbsp Aperol, 1 tbsp fresh lemon juice, 1/4 tsp sea salt, and 1/8 tsp freshly ground black pepper until emulsified.
4. Step 4: Toss the sliced fennel, radish, and blood orange segments with 3 tbsp of the vinaigrette in a large bowl, then refrigerate for 15 minutes to let flavors meld.
5. Step 5: Just before serving, gently fold in 2 tbsp fresh dill and adjust seasoning with salt and pepper if needed.