1-Step 1: Roast the Fennel Preheat your oven to 425 degrees F. Take one fennel bulb and trim off the fronds and tough outer layer. Cut it into 1-inch wedges, keeping some of the core intact so the wedges hold together. Toss the wedges with a drizzle of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until the edges are caramelized and the fennel is silky tender. The roasting transforms the anise flavor into something sweeter and more complex, providing a beautiful contrast to the raw fennel you’ll add later.

2-Step 2: Prepare the Lemon Dressing While the fennel roasts, whisk together your dressing. In a small bowl or jar, combine 1/4 cup olive oil, 2 tablespoons fresh lemon juice, 1 grated garlic clove, 1/2 teaspoon Dijon mustard, and 1/4 teaspoon salt. Whisk vigorously until the mixture emulsifies and becomes slightly thickened. If using a jar, simply shake until well combined. The Dijon mustard helps bind the oil and lemon juice together, creating a silky dressing that coats every ingredient beautifully.

3-Step 3: Prep and Soften the Raw Fennel Take your second fennel bulb and slice it very thinly. A mandoline works beautifully here for achieving uniform, paper-thin slices. If you don’t have a mandoline, use a sharp knife and take your time to get the slices as thin as possible. Place the sliced fennel in a bowl and toss it with some of the dressing. Let it sit for about 15 minutes, which softens the texture slightly and infuses it with flavor. This quick marinade transforms raw fennel from intensely crisp to pleasantly tender-crisp.

4-Step 4: Supreme the Citrus Properly preparing your citrus is the secret to this salad’s success. For each fruit, start by cutting off the top and bottom to create flat surfaces. Stand the fruit on one flat end and use a sharp knife to slice away the peel and white pith, following the curve of the fruit. Once peeled, hold the fruit over a bowl to catch any juices and slice between the membranes to release clean segments. These supremes are what make the difference between a good salad and a great one. Removing the bitter pith and membranes allows the pure fruit flavor to shine.

5-Step 5: Build the Salad Base Choose a large, beautiful platter for serving. Start by arranging the torn radicchio leaves as your base. The deep burgundy color provides a gorgeous backdrop for the bright citrus and green elements. Next, layer on half of the dressed raw fennel and all of the roasted fennel wedges. Distribute half of your citrus segments across this layer. Drizzle with some of the remaining dressing and season generously with sea salt. The salt helps bring out the sweetness of the citrus and the savory notes of the fennel.

6-Step 6: Add the Finishing Touches Top your base layer with the remaining raw fennel and citrus segments. Now comes the fun part: arranging the final elements. Fan out your avocado slices artfully across the top. Scatter the pine nuts (or your chosen nut substitute) over everything for crunch. Shave thin pieces of pecorino cheese over the salad using a vegetable peeler. Finally, tear the fresh mint leaves and sprinkle them across the top for that burst of fresh flavor and beautiful color contrast.

7-Step 7: Final Seasoning and Serving Finish your citrus salad with one last drizzle of dressing, a sprinkle of flaky sea salt, and a few cracks of fresh black pepper. The goal is to season in layers so every bite has balanced flavor. Serve immediately while the textures are at their best. The roasted fennel will still be slightly warm, the raw fennel crisp, and the avocado perfectly creamy. This salad is meant to be enjoyed right away, as the delicate citrus segments can start to break down over time.