Feb 15, 2014

Blood Orange, Butter Lettuce, Radicchio, and Endive Salad with Fennel and Tangelos

Blood Orange, Butter Lettuce, Radicchio, and Endive Salad with Fennel

This Blood Orange, Butter Lettuce, Radicchio, and Endive Salad with Fennel is one of the most refreshing salads ever.

As a teacher, I try to caution my students about making sweeping statements about anything, and here I just made one.

Blood Orange, Butter Lettuce, Radicchio, and Endive Salad with Fennel

This salad is the perfect antidote for winter with the combination of the blood oranges, tangelos, and the Citronette dressing.

Blood Orange, Butter Lettuce, Radicchio, and Endive Salad with Fennel and Tangelos

I wish blood oranges were more available, because they have an amazing flavor, and they are so beautiful. There is only one local specialty store nearby that carries them even though I live in an area where you can pretty much find anything you need. If you can't find blood oranges, you can substitute navel oranges without sacrificing flavor.

Blood Orange, Butter Lettuce, Radicchio, and Endive Salad with Fennel and Tangelos

The citronette dressing for this salad contains both lemon juice and orange or tangelo zest, and is both sweet and tart at the same time.

Blood Orange, Butter Lettuce, Radicchio, and Endive Salad with Fennel and Tangelos

Blood Orange, Butter Lettuce, Radicchio, and Endive Salad with Fennel and Tangelos

Serves 4

Ingredients


Citronette Dressing

Zest of 1/2 of an orange or one tangelo
1 tsp sugar
2/3 tsp kosher salt
Juice of one lemon or Meyer lemon
5 T extra virgin olive oil

Salad ingredients

2 blood oranges
1 navel orange, two tangerines, or one large tangelo (I used the tangelo)
2 small heads of butter lettuce, washed and torn into bite sized pieces
1 head endive, washed and broken into leaves
1/2 head radicchio, washed and torn into bite sized leaves
1/2 bulb fennel, very thinly sliced
1/4 C flat leaf parsley leaves
salt and freshly ground pepper

Instructions

  1. Place all of the dressing ingredients into a container, cover, and shake to emulsify. 
  2. Slice the bottom and top of the blood orange and then cut away the peel and pith. 
  3. Cut the slices of fruit away from the membrane and drop the slices into a large bowl. 
  4. Do the same with the orange, tangerines, or tangelo. 
  5. Add the rest of the ingredients, the dressing, and the salt and pepper, and toss together. 
Enjoy!

recipe adapted from Martha Stewart

I am participating in the Eating from A to Z Recipe Challenge. This month's letters are A & B... as in blood oranges and butter lettuce.

Want to participate? Check out the guidelines. This is my second year participating and I've loved exploring new healthy recipes.

Eat A to Z Healthy Recipe Challenge

9 comments:

  1. Yummy! This salad looks so colorful!

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  2. That salad looks so good I bet it was nice and fresh.

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    Replies
    1. It was fresh and crispy =) Thanks so much!

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  3. Gorgeous colors here - love blood oranges, as they remind me of my first trip to Italy when I was a college student studying in France.

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    Replies
    1. I had never known about them until recently! How lucky were you!!!

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  4. Excellent! Is this salad a bitter salad Karen?

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  5. Gosh, look at that salad color!!!
    beautifull....
    i'm feeling healthier already just by reading this post!!!

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  6. Oh, what a beautiful salad! Such great colors and textures. I love blood oranges, but it never occurred to me to throw one in a salad (silly me).

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I love comments and questions and read every one of them.