1 1/4 lb Fresh Fennel
1 ts Grated Orange Rind
1/4 ts Salt
1/8 ts Pepper
1/4 ts Fennel Seeds Crushed
1/4 c Unsweetened Orange Juice
1 tb Olive Oil
1 Seedless Oranges, Each
Peeled & Cut Crosswise Into 8 Slices 2 Pink Grapefruit, Each
Peeled & Cut Crosswise Into 4 Slices 1 sm Purple Onion Sliced Rings
1 sm Head Radicchio
Trim Outer Leaves From Fennel; Reserve 1 T. Feathery Leaves. Cut Fennel Bulb in Half Crosswise & Then Lengthwise Into Thin Slices. Combine Fennel Bulb, Reserved Leaves, Orange Rind, Salt, Pepper, Fennel Seeds, Orange Juice & Oil in A Medium Bowl, Tossing Gently. Cover & Chill. Drain, Reserving Liquid. Spoon Fennel Mixture Into Center Of A Round Serving Platter. Arrange Oranges & Grapefruit Around Fennel Mixture; Top With Onion. Place Radicchio Around Outside Of Platter, Tucking Leaves Under Orange & Grapefruit Slices. Drizzle With Reserved Orange Juice Mixture. (Fat 2. Chol. O.)