Califonia Bountiful
Side Dish






Fennel citrus salad

Citrus brings out the distinct flavors of fennel, while adding a layer of zestiness to a salad that also features the bitterness of radicchio and the brightness of radishes. The chevre and fresh herbs add balance to this colorful combination.

Sam and Shawnda Marmorstein
Los Olivos Wine Merchant & Café, Los Olivos


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Ingredients

Vinaigrette
3 cups orange juice
1 small shallot, sliced
3 sprigs thyme
1/4 cup white wine vinegar
1 tsp. Dijon mustard
1 1/2 cups extra virgin olive oil
Salt and pepper, to taste

Salad
4 cups shaved fennel
3 cups segmented tangerines
2 cups shaved radishes
1 head radicchio, sliced
1/2 cup picked herbs, such as tarragon, chervil, chives, parsley and/or dill
1 1/2 cups chevre

Instructions

For vinaigrette: In a saucepan, combine orange juice, shallot and thyme and reduce by half over medium heat. Discard thyme. Transfer mixture to a bowl and chill in the refrigerator until cool, approximately 1 hour, or up
to a day in advance. Place chilled mixture in a blender and add vinegar and mustard. Puree and drizzle in olive oil on high speed. Taste and season.

For salad: In a bowl, combine fennel, tangerines, radishes and radicchio. Toss with vinaigrette. Arrange on plates and garnish with herbs and chevre.

Serves 4

Photo: © 2021 Silas Fallstich




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