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.)