The Pioneer Woman Tasty Kitchen
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Orange and Fennel Salad

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Level: Easy

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Description

Orange and Fennel Salad with Radicchio combines classic flavors in a new way. This is the perfect addition for your winter dinner table.

Ingredients

  • 8 cups (1-2 Heads) Radicchio, Cut Into 1 Inch Strips
  • 1 whole Blood Orange, Skin And Pith Removed, Cut Into Rounds Or Wedges
  • 1 whole Naval Orange, Skin And Pith Removed, Cut Into Rounds Or Wedges
  • ½ whole Fennel Bulb, Core Removed, Sliced Very Thin On Mandolin
  • Salt And Pepper, to taste
  • 1 Tablespoon Fennel Fronds, For Garnish
  • FOR THE DRESSING:
  • 2 Tablespoons Sherry Or Red Wine Vinegar
  • ¼ teaspoons Shallot ‘pulp’ (finely Grated On Microplane)
  • ¼ teaspoons Orange Zest
  • ¼ cups Extra Virgin Olive Oil

Preparation

Place radicchio, oranges and fennel in a large bowl.

In a small bowl, combine vinegar, grated shallot and zest. Slowly stream in oil while constantly whisking until dressing is emulsified.

Season salad ingredients with salt and pepper. Drizzle over dressing. Toss to combine. Transfer to serving dishes, top with fronds and enjoy.

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