Ingredients
Makes 25 servings
Step 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. (Can be made 1 day ahead. Cover and chill.)
Step 2
Cut peel and white pith from oranges. Cut oranges into 1/4-inch-thick rounds. 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.
Leave a Review
Reviews (6)
Back to TopI thought the salad was bland. Not enough punch to the fennel dressing. Adding red onions would have been a good idea.
Anonymous
albany, ny
12/26/2011
Love it! Here is my version: http://www.easy-salad-recipe.com/Fennel-Salad-Recipe.html
easysaladrecipe
5/22/2010
I added a bit of very thinly sliced red onion as well...
VisitFingerLakes
Finger Lakes, NY
3/28/2010
I really loved this salad! Very refreshing for a hot summer night. I used a combination of romaine and baby arugula instead of radicchio and it was perfect.
dcharnosky
norfolk, va
8/10/2009
It's an easy and refreshing salad. I like to added a little shaved Pecorino Romano cheese on top.
shiraz_fiend
Dearborn, MI
8/14/2006
I made this as directed and divided by four, and it was attractive and delicious. Except for picking the pits out of the oranges (which come from my backyard so I can't go out and buy the seedless types)it was a snap to put together.
Anonymous
nowhere in particular
1/13/2005
