Citrus Salad Recipe
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Ingredients
For the Honey-Citrus Dressing
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh orange juice
- 1 tablespoon fresh lemon juice
- 1 tablespoon champagne vinegar, or white wine vinegar
- 1 1/2 tablespoons honey, or to taste
- 1 teaspoon finely grated lemon zest
- 1 teaspoon Dijon mustard
- Freshly ground black pepper, to taste
- Salt, to taste
For the Citrus Salad
- 2 medium blood oranges
- 2 medium navel oranges
- 1 medium red grapefruit
- 1 medium fennel bulb
- 8 ounces radicchio, about 1 small head, leaves torn
- 1/4 cup pistachios, whole or coarsely chopped
- 1/4 cup fresh mint leaves, for garnish
- Freshly ground black pepper, for garnish
Instructions
- 1
Prepare the Honey-Citrus Dressing - Gather the ingredients for the citrus salad dressing.
- 2
Prepare the Honey-Citrus Dressing - In a bowl or screw-top jar, combine the olive oil, orange juice, lemon juice, vinegar, honey, lemon zest, and mustard. Whisk or shake to blend. Taste and season with salt and pepper, as needed. Cover and refrigerate until serving time.
- 3
Prepare the Citrus Salad - Gather the citrus salad ingredients.
- 4
Prepare the Citrus Salad - Use a sharp knife to cut away the ends and peels, including the white pith, from the navel and blood oranges. Slice the oranges crosswise into 1/4-inch thick rounds.
- 5
Prepare the Citrus Salad - To supreme the grapefruit, slice off the ends and peels, including the white pith. With a small, sharp knife, carefully cut out the sections, cutting as close to the tough membrane as possible. The juicy sections are called "supremes."
- 6
Prepare the Citrus Salad - Remove the top of the fennel bulb. Save the fronds to use as a garnish and either discard the stalks or save them to use in broth or soup. Remove the root end of the fennel bulb and slice the bulb lengthwise into halves or quarters. Use a mandoline or vegetable peeler to shave the fennel as thinly as possible.
- 7
Prepare the Citrus Salad - Arrange the torn radicchio leaves on a platter. Top the radicchio with layers of the sliced and supremed citrus fruits and shaved fennel.
- 8
Prepare the Citrus Salad - Garnish the salad with the chopped pistachios, some reserved fennel fronds, and mint leaves. Sprinkle lightly with freshly ground black pepper.
- 9
Prepare the Citrus Salad - Cover the salad loosely with plastic wrap and refrigerate until it's time to serve. Serve the fresh citrus salad with the honey citrus dressing on the side.
