Radicchio-Fennel-Citrus Salad
Temps de préparation
10 minutes
Taille des portions
4
Imprimer
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Ingrédients
Préparation
This salad highlights fennel, with its often overlooked stalks and fronds used in the dressing and as a garnish. Similarly, both regular and blood oranges are segmented for the salad, while the remaining juice is squeezed into the dressing. Light, fresh, and crunchy, this salad pairs perfectly with hearty mains.
- Make the salad. Using a small knife and working one at a time, cut away peel and white pith from oranges and discard. Working over a clean bowl, one orange at a time, hold the orange in your non-dominant hand and cut out segments between the white lines using a paring knife. When all segments have been removed, squeeze 2 tablespoons juice from leftover orange scraps into a blender carafe.
- Make the dressing. Add all the dressing ingredients to the blender carafe with the orange juice and blend until smooth and thickened. Season with salt and pepper.
- Assemble the salad. Using your hands, tear the radicchio leaves into 1 to 2-inch pieces and toss in a large bowl with the fennel, fennel fronds, and chili. Pour the dressing over top and toss to coat. Transfer to a serving platter and top with orange segments, pecans and flaky salt.
