This easy winter salad with bitter greens, shaved fennel, citrus, and a sweet and creamy citrus vinaigrette would do equally well with a light lunch or dinner, or as a side dish for a larger feast.
Why It Works
- Sweet citrus contrasts nicely with the bitter greens.
- Adding a dash of lemon juice to the mixed citrus juice before forming the dressing gives it necessary acidity.
- Yield:Serves 4
- Active time: 10 minutes
- Total time:10 minutes
- 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
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.