Citrus and fennel salad
8 Servings
Ingredients
| Quantity | 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 |
Directions
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.)