Blood Orange Butter Lettuce Radicchio And Endive Salad With Fennel And Tangelos Recipes

BLOOD ORANGE, BUTTER LETTUCE, RADICCHIO, AND ENDIVE SALAD WITH FENNEL AND TANGELOS

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

Provided by Author: Karen Kerr

Categories Salad

Yield Yield: 4 servings

Number Of Ingredients 13

Ingredients

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
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

Steps:

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

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