Name: Fennel and Orange Salad
Yield: Makes 25 servings
Ingredients: 6 tablespoons fresh lemon juice; 1 tablespoon Dijon mustard; 1 cup olive oil; 12 large fennel bulbs, trimmed, halved lengthwise, cored, sliced crosswise; 20 oranges; 3 large heads of radicchio; 1/2 cup thinly sliced fresh mint leaves

Recipe information

Yield
Makes 25 servings

Ingredients

6 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

1 cup olive oil

12 large fennel bulbs, trimmed, halved lengthwise, cored, sliced crosswise

20 oranges

3 large heads of radicchio

1/2 cup thinly sliced fresh mint leaves

Preparation

Step 1
Whisk lemon juice and mustard in small bowl. Gradually whisk in oil. Season with salt and generous amount of pepper. Place fennel in large bowl. Add dressing; toss to coat. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
Step 2
Cut peel and white pith from oranges. Cut oranges into 1/4-inch-thick rounds. Line large platters with whole radicchio leaves. Overlap oranges atop radicchio. Toss fennel to coat with dressing, then spoon into center of platters. Sprinkle with mint and serve.

TagsSalad Fennel Root Vegetable Vegetable Orange Citrus Fruit Radicchio Chicory Leafy Greens Mint Herbs & Spices Side Dinner Dairy Free Gluten Free Vegan Vegetarian Easy No-Cook Bon Appétit

Recipe notes

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