Spring Citrus Salad

Spring Citrus Salad

A beautiful salad of radicchio and butter lettuce in two contrasting colors of spring: green and deep purple. Topped with paper-thin fresh fennel bulb and plump orange segments, tossed with a homemade raspberry-citrus vinaigrette.

by 2  people
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Related Categories:

Green Salad, Salad, Seasonal
Recipe from The Food Channel
SERVINGS
12
PREP TIME
30 mins

Spring Citrus Salad

A beautiful salad of radicchio and butter lettuce in two contrasting colors of spring: green and deep purple. Topped with paper-thin fresh fennel bulb and plump orange segments, tossed with a homemade raspberry-citrus vinaigrette.

Recipe from The Food Channel
Recipe from The Food Channel
Spring Citrus Salad
SERVINGS
12
PREP TIME
30 mins
by 2  people
add your rating
add a comment

Related Categories:

Green Salad, Salad, Seasonal
Ingredients
  • 3   naval oranges
  • 1   fennel bulb, top fringe removed
  • 2   heads butter lettuce
  • 1   head radicchio
  • 1   shallot, minced
  • 2   tablespoons raspberry white balsamic vinegar
  • 1   tablespoon white wine vinegar
  • 1/2  cup fresh orange juice
  • 1/2  teaspoon kosher salt
  • 1/4  teaspoon black pepper
  • 1/4  cup olive oil
Related Video
How to Make Seven Layer Salad

Learn how to make the king of all salads: the Seven Layer Salad. This Midwestern classic gets a makeover and is laced with a delicious, tangy dressing.

Directions
1. 
To segment oranges, cut off the stem and blossom ends and cut away the peel, following the curve of the fruit. Cut out each segment, by gently sliding your knife between the membrane walls toward center of fruit. Squeeze leftover membranes and reserve juice for vinaigrette.
2. 
Using a mandolin, carefully slice fennel bulb, paper-thin, horizontally.
3. 
Remove core from lettuces and tear into large bite-sized pieces.
4. 
For citrus vinaigrette, combine shallot, vinegars, orange juice, salt and pepper; whisk to combine. Slowly add olive oil, while whisking, until well incorporated. In a large salad bowl, toss together lettuces, fennel, orange segments, and the vinaigrette.
5. 
Serve immediately.
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