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Back to Citrus Salad with Endive and Fennel
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Read the full recipe after the video.
Recipe Summary
Yield: Serves 6 to 8
citrus salad with endive and fennel
Ingredients
Ingredient Checklist
5 or 6 red endives (about 12 ounces total), leaves separated
1 fennel bulb (about 10 ounces), shaved into strips with a vegetable peeler
1 red grapefruit, peel and pith removed, segmented
2 oranges, peel and pith removed, cut crosswise into 1/4-inch-thick rounds
1/2 cup fresh flat-leaf parsley leaves
1 tablespoon finely chopped fresh rosemary
1 teaspoon grated peeled fresh ginger
2 tablespoon fresh orange juice
3 tablespoon freshly squeezed lime juice
2 tablespoon freshly squeezed lemon juice
2 tablespoon champagne vinegar
1/2 teaspoon coarse salt
2 tablespoon extra-virgin olive oil
2 tablespoon hazelnut oil
3 blood oranges, peel and pith removed, segmented (or 1/2 pint kumquats, halved)
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Serves 6 to 8
citrus salad with endive and fennel
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Serves 6 to 8
Recipe Summary
Yield: Serves 6 to 8
Yield: Serves 6 to 8
Serves 6 to 8
citrus salad with endive and fennel
citrus salad with endive and fennel
Ingredients
Ingredients
- 5 or 6 red endives (about 12 ounces total), leaves separated
- 1 fennel bulb (about 10 ounces), shaved into strips with a vegetable peeler
- 1 red grapefruit, peel and pith removed, segmented
- 2 oranges, peel and pith removed, cut crosswise into 1/4-inch-thick rounds
- 1/2 cup fresh flat-leaf parsley leaves
- 1 tablespoon finely chopped fresh rosemary
- 1 teaspoon grated peeled fresh ginger
- 2 tablespoon fresh orange juice
- 3 tablespoon freshly squeezed lime juice
- 2 tablespoon freshly squeezed lemon juice
- 2 tablespoon champagne vinegar
- 1/2 teaspoon coarse salt
- 2 tablespoon extra-virgin olive oil
- 2 tablespoon hazelnut oil
- 3 blood oranges, peel and pith removed, segmented (or 1/2 pint kumquats, halved)
Directions
Toss endives, fennel, fruit, and parsley in a large bowl; set aside. Whisk rosemary, ginger, juices, vinegar, and salt in a large bowl. Whisking constantly, pour in the oils in a slow, steady stream. Pour dressing over salad to taste; toss. Serve.
Reviews
Add Rating & Review
10 Ratings
5 star values:
1
4 star values:
2
3 star values:
3
2 star values:
2
1 star values:
2
Reviews
Add Rating & Review
10 Ratings
5 star values:
1
4 star values:
2
3 star values:
3
2 star values:
2
1 star values:
2
Add Rating & Review
10 Ratings
5 star values:
1
4 star values:
2
3 star values:
3
2 star values:
2
1 star values:
2
10 Ratings
5 star values:
1
4 star values:
2
3 star values:
3
2 star values:
2
1 star values:
2
10 Ratings
5 star values:
1
4 star values:
2
3 star values:
3
2 star values:
2
1 star values:
2
- 5 star values:
- 1
- 4 star values:
- 2
- 3 star values:
- 3
- 2 star values:
- 2
- 1 star values:
- 2
All Reviews for Citrus Salad with Endive and Fennel
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Citrus Salad with Endive and Fennel
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
