Citrus Salad With Fennel Fronds for 2

Name: Citrus Salad With Fennel Fronds for 2
Prep time: 15 min
Total time: 15 min
Yield: 2 serving(s)
Ingredients: 1 valencia orange, peeled and segmented (original recipe specified naval oranges); 1 blood orange, peeled and segmented; 1/4 small red onion, sliced thinly (I cut them into thin crescents); 2 radishes (my addition) or 2 small spring turnips, thinly sliced (my addition); 1 blood orange, juiced; 1 1/2 tablespoons extra virgin olive oil (reduced from 2 tablespoons); 1 1/2 teaspoons white balsamic vinegar; 1/4 teaspoon unbleached white sugar; salt and pepper, to taste; 1 tablespoon fennel leaves, rough chopped

Submitted by COOKGIRl

"Local recipe. Experiment substituting other types of oranges and/or citrus fruit. I added a few yellow grapefruit segments (about 1/4 of a grapefruit). You can also arrange the salad components on lettuce leaves or other greens if desired-baby spinach, arugula, frisee, etc. *Update 17 June 2011*: I decided I wanted a little bit more substance to this salad recipe and added the radishes or turnips. The turnips I like are the very small ones found in farmers' markets and not much bigger than a large grape. I'm not referring to the standard turnips-those are much too bitter and overpowering for this recipe."

Download

Ready In:: 15mins
Ingredients:: 10
Serves:: 2

ingredients

Salad
1 valencia orange, peeled and segmented (original recipe specified naval oranges)
1 blood orange, peeled and segmented
¹⁄₄ small red onion, sliced thinly (I cut them into thin crescents)
2 radishes (my addition) or 2 small spring turnips, thinly sliced (my addition)
Dressing
1 blood orange, juiced
1 ¹⁄₂ tablespoons extra virgin olive oil (reduced from 2 tablespoons)
1 ¹⁄₂ teaspoons white balsamic vinegar
¹⁄₄ teaspoon unbleached white sugar
salt and pepper, to taste
Garnish
1 tablespoon fennel leaves, rough chopped