London-based chef and food writer Lauren Joseph has released her recipe for a warm fennel, radicchio, and citrus salad. The dish blends the sweetness of roasted fennel with sharp, bitter greens and bright winter fruit, serving as an adaptation of a recipe Joseph first made in high school while in Ojai, California, a town full of citrus groves.
Balancing Heat, Acidity, and Bitter Greens
Designed to balance contrasting flavor profiles, the salad utilizes roasted fennel alongside fresh seasonal citrus and bitter leaves. Published by RUSSH, the dish serves six people and requires a precise list of ingredients to achieve its distinctive flavor.
The recipe calls for 3 bulbs of fennel, preferably with fronds attached, and 1 to 2 heads of radicchio, depending on size. It also incorporates 2 oranges, grapefruits, or blood oranges, alongside ¼ cup extra virgin olive oil and a generous splash of good white wine or cider vinegar. To build warmth and spice, the dish features ¼ teaspoon cumin seeds, crushed, and ¼ teaspoon red chili flakes, finished with flaky salt and freshly ground black pepper.
The preparation method directs cooks to cut the fennel into wedges while reserving the fronds. This core component is then combined with the other elements to balance heat and acidity.
From Ojai Vineyards to Michelin-Starred London Kitchens
Joseph’s approach to food is informed by both professional kitchen experience and a background in food media. She previously worked the line at Michelin-starred restaurants Dorian and Lita.
Before stepping into professional kitchens, Joseph spent over a decade working as an editor covering food, travel, and design. Her journalism has appeared in publications such as The New York Times and Bon Appétit.
Formative Influences and Chez Panisse
Her career in food stems in part from childhood experiences. Joseph was raised among the vineyards of her grandparents’ property, an environment that shaped her early appreciation for fresh produce.
Among her formative culinary memories, she highlights a teenage introduction to Alice Waters’ cookbooks. This early inspiration later led her to stage at Chez Panisse in Berkeley, California.
Pantry Essentials and Favorite Dining Destinations
Beyond her signature salad recipe, Joseph relies on a specific set of pantry staples. Her essentials include salted and compound butters, pickled peppers, kimchi, preserved lemons, limes, dry vermouth, and a rotation of hot sauces such as salsa macha and chili crisp.
Her culinary map extends across multiple cities. Her favorite dining destinations include Claro in Brooklyn, The Waterman Arms and Rambutan in London, King in New York, and Chez Panisse in Berkeley.
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