Charred Citrus with Fennel and Radicchio Salad and Chili Crisp Vinaigrette

by Zing Kitchen

Bowl of grilled citrus on a bright yellow background

Brighten up any picnic or BBQ with this delicious salad! 

Serves 4


  • 2 grapefruits
  • 2 oranges
  • 1 bulb of fennel
  • 1 head of radicchio
  • 4 tbsp of Hakka-ish Chili Crisp
  • ½ tsp salt
  • 1 tsp red wine vinegar


  1. With a knife, cut the skin off the citrus. To do this, cut the top and bottom off, and then follow the shape of fruit with a knife to remove the skin. Use where the pith meets the flesh as a guide, and repeat to remove all the skin. After that, cut the citrus into 8 pieces, and set aside. With the pieces of skin that you cut off, squeeze the juice over a bowl. This will be the base for your dressing
  2. Slice the fennel and radicchio into half inch slices, and set aside. Add the Hakka-ish, salt and vinegar to the citrus juice, and toss with the fennel and radicchio.
  3. Over a high heat, place the citrus on the grill, and let char. You want burnt bits, they’ll look more burnt than they taste. 
  4. Sprinkle the charred fruit over the salad to serve. 

Notes: Not grilling and want a quick, delicious salad? Make this salad without grilling the citrus. It's still delicious!