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Bon Appétit

Fennel and Orange Salad

3.9

(7)

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

  1. 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.

TagsSaladFennelRoot VegetableVegetableOrangeCitrusFruitRadicchioChicoryLeafy GreensMintHerbs & SpicesSideDinnerDairy FreeGluten FreeVeganVegetarianEasyNo-CookBon Appétit
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