Blood Orange and Radicchio Salad

Diets

Vegan
Gluten free

Ingredients

Produce
- 2 Blood oranges, large
- 1 Fennel, medium bulb
- 2 Navel oranges, medium
- 2 (5-oz. heads Radicchio

Condiments
- 1 tbsp Agave syrup, light

Baking & Spices
- 1/2 tsp Black pepper, freshly ground
- 7/8 tsp Kosher salt

Oils & Vinegars
- 1/4 cup Olive oil, Extra Virgin
- 2 tbsp Sherry vinegar

Time
Total: 15M

Found on cookinglight.com

Description

This salad is a stunning addition to any table spread with its vibrant orange and deep magenta hues. Hearty radicchio and fennel have real staying power—even after they’ve been tossed with dressing—which makes this salad ideal for times when you need something make-ahead for a buffet or to take to a potluck. Blood oranges have a thin, red-peach colored peel that hides dark ruby-red flesh underneath. Originally from Sicily (which is still the biggest producer of blood oranges) these mildly tart and sweet citrus fruits with background berry notes are also now grown in Texas, Florida, and California. You can find blood oranges from December through May (depending on the variety). If you wish, substitute blood oranges with more navel oranges.

Directions

Cut 1 navel orange in half; squeeze juice from orange into a bowl to equal 2 tablespoons. Peel blood oranges and 1 remaining navel orange; cut crosswise into 1/4-inch-thick slices. Whisk together orange juice, oil, vinegar, syrup, salt, and pepper in a small bowl. Cut radicchio heads in half lengthwise. Remove core from radicchio heads, and gently break into separate leaves. Tear fennel fronds to equal 3 tablespoons. Arrange radicchio leaves, orange slices, and fennel slices on a large platter. Drizzle with dressing, and sprinkle with torn fronds.

cookinglight.com

605 0 2017-06-10 16:56:41

Title:

Blood Orange and Radicchio Salad

Descrition:

This salad is a stunning addition to any table spread with its vibrant orange and deep magenta hues. Hearty radicchio and fennel have real staying power—even after they’ve been tossed with dressing—which makes this salad ideal for times when you need something make-ahead for a buffet or to take to a potluck. Blood oranges have a thin, red-peach colored peel that hides dark ruby-red flesh underneath. Originally from Sicily (which is still the biggest producer of blood oranges these mildly tart and sweet citrus fruits with background berry notes are also now grown in Texas, Florida, and California. You can find blood oranges from December through May (depending on the variety. If you wish, substitute blood oranges with more navel oranges.

Blood Orange and Radicchio Salad

Produce
- 2 Blood oranges, large
- 1 Fennel, medium bulb
- 2 Navel oranges, medium
- 2 (5-oz. heads Radicchio

Condiments
- 1 tbsp Agave syrup, light

Baking & Spices
- 1/2 tsp Black pepper, freshly ground
- 7/8 tsp Kosher salt

Oils & Vinegars
- 1/4 cup Olive oil, Extra Virgin
- 2 tbsp Sherry vinegar

The first person this recipe

cookinglight.com

605 0

Found on cookinglight.com

Site Name

Cooking Light

Site Title

Blood Orange and Radicchio Salad

Site Description

This salad is a stunning addition to any table spread with its vibrant orange and deep magenta hues. Hearty radicchio and fennel have real staying power—even after they’ve been tossed with dressing—which makes this salad ideal for times when you need something make-ahead for a buffet or to take to a potluck. Blood oranges have a thin, red-peach colored peel that hides dark ruby-red flesh underneath. Originally from Sicily (which is still the biggest producer of blood oranges these mildly tart and sweet citrus fruits with background berry notes are also now grown in Texas, Florida, and California. You can find blood oranges from December through May (depending on the variety. If you wish, substitute blood oranges with more navel oranges.

Blood Orange and Radicchio Salad

Blood Orange and Radicchio Salad

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