Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 1¼ pounds | Fresh Fennel |
| 1 teaspoon | Grated Orange Rind |
| ¼ teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| ¼ teaspoon | Fennel Seeds Crushed |
| ¼ cup | Unsweetened Orange Juice |
| 1 tablespoon | Olive Oil |
| 1 \N | Seedless Oranges, Each |
| \N \N | Peeled & Cut Crosswise |
| \N \N | Into 8 Slices |
| 2 \N | Pink Grapefruit, Each |
| \N \N | Peeled & Cut Crosswise |
| \N \N | Into 4 Slices |
| 1 small | Purple Onion Sliced Rings |
| 1 small | Head Radicchio |
Trim Outer Leaves From Fennel; Reserve 1 T. Feathery Leaves. Cut Fennel Bulb in Half Crosswise & Then Lengthwise Into Thin Slices.
Combine Fennel Bulb, Reserved Leaves, Orange Rind, Salt, Pepper, Fennel Seeds, Orange Juice & Oil in A Medium Bowl, Tossing Gently.
Cover & Chill. Drain, Reserving Liquid.
Spoon Fennel Mixture Into Center Of A Round Serving Platter.
Arrange Oranges & Grapefruit Around Fennel Mixture; Top With Onion.
Place Radicchio Around Outside Of Platter, Tucking Leaves Under Orange & Grapefruit Slices. Drizzle With Reserved Orange Juice Mixture.
(Fat 2. Chol. O.)