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.
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.
1 1/2 pounds (700g) 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 (50g) mayonnaise
1 tablespoon (15ml) juice from 1 lemon
1 tablespoon (15ml) honey
2 tablespoons (30ml) extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 Belgian endive
1 small head radicchio (about 5 ounces; 150g)
1 head escarole, washed and roughly chopped (about 6 cups; 300g chopped leaves)
1 large bulb fennel (about 6 ounces; 175g), 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.
This Recipe Appears In
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||21%|
|Saturated Fat 3g||13%|
|Total Carbohydrate 18g||6%|
|Dietary Fiber 5g||19%|
|Total Sugars 10g|
|Vitamin C 37mg||185%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|