Winter Greens Salad With Fennel Citrus and Creamy Citrus Vinaigrette Recipe
Ingredients
- 1 1/2 pounds (700 grams) mixed citrus fruit (such as oranges, grapefruit, pomelo, tangerines, and mandarins), peeled and cut into suprèmes or 1/4 wheels, juices reserved separately
- 1/4 cup (50 grams) mayonnaise
- 1 tablespoon (15 milliliters) juice from 1 lemon
- 1 tablespoon (15 milliliters) honey
- 2 tablespoons (30 milliliters) extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 Belgian endive
- 1 small head radicchio (about 5 ounces/150 grams)
- 1 head escarole, washed and roughly chopped (about 6 cups/300 grams chopped leaves)
- 1 large bulb fennel (about 6 ounces/175 grams), shaved on a mandoline
Instructions
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