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
Spring Citrus Salad
30 mins
by 3.0 2  people
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Related Categories:

Green Salad, Salad, Seasonal
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  • 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
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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.
Using a mandolin, carefully slice fennel bulb, paper-thin, horizontally.
Remove core from lettuces and tear into large bite-sized pieces.
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.
Serve immediately.
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