Chicory/Radicchio Salad with Winter Citrus, Avocado and Fennel Vinaigrette



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Chicory/Radicchio Salad with Winter Citrus, Avocado and Fennel Vinaigrette

Ingredients


  •  ½ shallot, diced
  •  1 tsp fennel seeds, toasted and roughly ground
  •  1 tbsp white wine vinegar
  •  juice and zest of 1 orange
  •  salt
  •  2–3 tbsp. olive oil
  •  3 heads mixed chicories, torn
  •  1 head fennel, shaved
  •  pepper
  •  1 blood orange, peeled and cut into half-inch thick segments
  •  1 grapefruit, peeled and segmented
  •  1 avocado

Directions



  1. Make the vinaigrette: Combine shallot, fennel seeds, vinegar, and orange juice and zest in a small bowl and let it rest 5 minutes to macerate. Add a pinch of salt and the olive oil and taste to adjust.

  2. Build the salad: Toss the chicories and fennel with salt and pepper and a few spoonfuls of the vinaigrette. Taste and adjust the seasoning. Top with citrus segments and some tablespoon-sized scoops of avocado. Drizzle more dressing over the avocado and citrus, and enjoy!


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