Spring Citrus Salad
Recipe from
The Food Channel
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.
Servings:
12 servings
Prep Time:
30 mins
Ingredients
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3naval orangessee savings
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1fennel bulb, top fringe removedsee savings
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2heads butter lettucesee savings
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1head radicchiosee savings
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1shallot, mincedsee savings
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2 tablespoonsraspberry white balsamic vinegarsee savings
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1 tablespoonwhite wine vinegarsee savings
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1/2 cupfresh orange juicesee savings
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1/2 teaspoonkosher saltsee savings
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1/4 teaspoonblack peppersee savings
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1/4 cupolive oilsee savings
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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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