Recipes

Greens Salad With Fennel, Citrus, and Creamy Citrus Vinaigrette

Gather the market greens and fresh fennel for this tasty recipe. It’ll make a perfect lunch or dinner or a side dish for a bigger feast!

Ingredients

  • 1 1/2 pounds (700 grams) mixed citrus fruit (such as oranges, grapefruit, pomelo, tangerines, and mandarins), peeled and cut into suprèmes or 1/4 wheels, juices reserved separately
  • 1/4 cup (50 grams) mayonnaise
  • 1 tablespoon (15 milliliters) juice from 1 lemon
  • 1 tablespoon (15 milliliters) honey
  • 2 tablespoons (30 milliliters) extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 Belgian endive
  • 1 small head radicchio (about 5 ounces/150 grams)
  • 1 head escarole, washed and roughly chopped (about 6 cups/300 grams chopped leaves)
  • 1 large bulb fennel (about 6 ounces/175 grams), shaved on a mandoline

Directions

Combine 1/4 cup (60 milliliters) citrus juice with mayonnaise and lemon juice in a medium bowl (save remaining citrus juice for another use). Whisk in honey. Whisking constantly, slowly add olive oil in a thin, steady stream. Season to taste with salt and pepper.

Toss endive, radicchio, escarole, fennel, and citrus segments in a large bowl. Drizzle in half of dressing, season to taste with salt and pepper, toss to combine, then drizzle in more dressing to taste. Serve immediately.

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