The licorice flavor of the fennel and the slight bitterness of radicchio play nicely against the sweet-tart dressing flavored with orange.
1 pound penne pasta
2 tablespoons freshly squeezed orange
2 tablespoons balsamic vinegar
3 tablespoons extra-virgin olive oil or
1 teaspoon light brown sugar
1 teaspoon Dijon mustard
Salt and freshly ground black pepper
1 fennel bulb, shredded
1 head radicchio, quartered and cut
into ¼-inch strips
½ cup chopped red onions (optional)
2 oranges, chopped
1 tablespoon chopped fresh parsley
¼ cup toasted walnuts pieces (page 21)
Add the penne to salted boiling water. Cook, stirring occasionally, until it is al dente, about 10 minutes. Drain and run under cold water to cool slightly.
While the pasta is cooking, make the vinaigrette. In a small bowl, combine the orange juice, vinegar, olive oil, brown sugar, mustard, and salt and pepper to taste. Whisk to combine well. Set aside.
In a large bowl, combine the fennel, radicchio, onions, and orange pieces. Add the cooked pasta and the vinaigrette. Toss gently to combine. Garnish with the walnuts and parsley.