Citrus & fennel salad

Yield: 8 servings

Measure Ingredient
1¼ pounds Fresh Fennel
1 teaspoon Grated Orange Rind
¼ teaspoon Salt
⅛ teaspoon Pepper
¼ teaspoon Fennel Seeds Crushed
¼ cup Unsweetened Orange Juice
1 tablespoon Olive Oil
1 Seedless Oranges, Each
Peeled & Cut Crosswise
Into 8 Slices
2 Pink Grapefruit, Each
Peeled & Cut Crosswise
Into 4 Slices
1 small Purple Onion Sliced Rings
1 small Head Radicchio

Trim Outer Leaves From Fennel; Reserve 1 T. Feathery Leaves. Cut Fennel Bulb in Half Crosswise & Then Lengthwise Into Thin Slices.

Combine Fennel Bulb, Reserved Leaves, Orange Rind, Salt, Pepper, Fennel Seeds, Orange Juice & Oil in A Medium Bowl, Tossing Gently.

Cover & Chill. Drain, Reserving Liquid.

Spoon Fennel Mixture Into Center Of A Round Serving Platter.

Arrange Oranges & Grapefruit Around Fennel Mixture; Top With Onion.

Place Radicchio Around Outside Of Platter, Tucking Leaves Under Orange & Grapefruit Slices. Drizzle With Reserved Orange Juice Mixture.

(Fat 2. Chol. O.)

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