Citrus and 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 \N Seedless Oranges, Each
\N \N Peeled & Cut Crosswise
\N \N Into 8 Slices
2 \N Pink Grapefruit, Each
\N \N Peeled & Cut Crosswise
\N \N 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.)

Similar recipes