Photo: Tri Colore Salad with Fennel Recipe
Ingredients
- 2 bulbs endive, trimmed and sliced
- 2 hearts romaine, trimmed and chopped
- 2 radicchio, cored and sliced
- 1 large bulb fennel and a few fronds – fronds chopped, fennel cored and thinly sliced
- 1 navel orange
- 1 small shallot, finely chopped
- 3 tablespoons red wine vinegar, eyeball it
- 1/3 cup extra-virgin olive oil, eyeball it
Directions
Combine all the lettuces in a large salad bowl. Place fennel fronds in a small bowl. Zest the orange over the fronds and add the shallot. Add the vinegar to the shallots and let stand 10 minutes. Peel the orange and chop it. Add the sliced fennel and oranges to the salad. Whisk extra-virgin olive oil into dressing to combine. Dress salad, toss and season with salt and pepper, to taste.
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By laurap21_4580128
Milton, WA
on January 19, 2007
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I found the endive too bitter with this sweet salad, and I think a can of mandarin oranges would bring out the radiccio and vinegar better than a navalorange. At least with winter-available oranges.
By rchibald_1295739
Cumming, GA
on February 14, 2006
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I made this for New Year's Eve. It was great, but it was even better the next day after the dressing marinaded the salad overnite.
By apurdy_874899
Wheaton, IL
on January 15, 2006
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This gorgeous old world family salad recipe seemed a bit on the bitter side. Using one head of radicchio, two romaine hearts, more orange slices and maybe balsamic vinegar rather that red could reduce the bitterness. But I believe it was basically too much radicchio, pretty red as it is. This is the perfect salad to serve with other Italian dishes. I will still make this over and over again but with a little tweaking.
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