Email to Donna Gregory      

Recipe Categories: donnag3591's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COOKIES CROCKPOT DESSERTS EGGS FISHandSEAFOOD FRUIT icecream KidsPage MEATS PASTA PASTRIES piescobblers POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS SpecialHelp Stuffing VEGETABLES

Salad of Oranges with Shaved Fennel & Sh




Source of Recipe


Florida Table magazine - Winter 2010


Recipe Introduction


Salad of Oranges with Shaved Fennel & Shallots

Serves 8 to 10

This vibrant salad combines the tastes of winter—citrus and fennel—with several textures, from the soft Bibb lettuce to the crispy radicchio.



List of Ingredients




2 heads Boston Bibb lettuce, washed and dried
1 head radicchio, cored and sliced
3 oranges, peeled and sectioned
1 fennel bulb, trimmed and thinly shaved
3 shallots, sliced into rings


Dressing
1/4 cup cider vinegar
1/4 cup orange juice
Salt and pepper to taste
1 tablespoon honey
3/4 cup extra-virgin olive oil
1 tablespoon poppy seeds

Recipe



Toss lettuce, radicchio, oranges, fennel and shallots in bowl.

Combine vinegar, orange juice, salt, pepper, honey, olive oil and poppy seeds in jar; shake.

Dress salad with about 1/4 cup dressing; taste and add more if needed. (Dressing will keep, tightly covered, in refrigerator about 4 weeks.) Serve immediately.