Citrus and Fennel Salad

Trim outer leaves from fennel and reserve 1 tsp feathery leaves. Cut fennel bulb in half crosswise and then lengthwise into thin slices.

Combine fennel bulb, reserved leaves, orange rind, salt, pepper, fennel seeds, orange juice and oil in a medium bowl, tossing gently. Cover and chill. Drain, reserving liquid.

Spoon fennel mixture into center of a round serving platter. Arrange oranges and grapefruit around fennel mixture;

Top with onion. Place radicchio around outside of platter, tucking leaves under orange and grapefruit slices. Drizzle with reserved orange juice mixture