Fennel and Orange Salad |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 25 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 6 tablespoons fresh lemon juice | 1 tablespoon Dijon mustard | 1 cup olive oil |
| 12 large fennel bulbs, trimmed, halved lengthwise, cored, sliced crosswise | 20 oranges | 3 large heads of radicchio |
| 1/2 cup thinly sliced fresh mint leaves | ||
| 1 | Whisk lemon juice and mustard in small bowl. Gradually whisk in oil. Season with salt and generous amount of pepper. Place fennel in large bowl. Add dressing; toss to coat. Season with salt and pepper. |
| 2 | Cut peel and white pith from oranges. Cut oranges into 1/4-inch-thick rounds. |
| 3 | Line large platters with whole radicchio leaves. Overlap oranges atop radicchio. Toss fennel to coat with dressing, then spoon into center of platters. Sprinkle with mint and serve. |