Let’s talk holiday eating! The amount, the heaviness, the pure bliss of carbs & sweets…it’s a lot! Start the holiday food marathon off with this refreshing citrus salad. It’s light & clean. It showcases the sweet & bitter winter greens & citrus all while leaving plenty of room for the next course.
This salad can easily be prepped the day before. Simply slice up the citrus & fennel. Tear up the radicchio leaves. Make the vinaigrette. Store each item separately in the refrigerator until the next day. On the day of, just toss it all together.
Jeweled Citrus Salad
A light, refreshing salad that highlights the best winter greens & citrus.
Servings: 4
Ingredients
- 1 head radicchio
- 1 bulb fennel save fronds for garnish
- 1 grapefruit, sliced
- 1 orange, sliced navel or blood orange
- 2 tangerines, sliced
Sweet Citrus Vinaigrette
- 1/4 cup citrus juice see notes
- 1/4 cup apple cider vinegar
- 1/3 cup olive oil
- 1 tsp dijon mustard
- 1 tbsp agave or honey (apple honey is vegan)
Instructions
- Prepare the citrus. Slice off the top & bottom. Gently slice down the sides, removing the peel. Slice the citrus into rounds. See notes.
- Make the vinaigrette by whisking together all the ingredients until well combined. Set aside.
- Tear the radicchio leaves into large pieces.
- Thinly slice the fennel.
- Arrange the salad by tossing together the radicchio, fennel & citrus. Garnish with fennel fronds. Drizzle with vinaigrette or serve on the side.
Notes
Use your favorite citrus. Using multiple types of citrus allows for a variety in size & color while also balancing the sweetness & tart levels.
When you are slicing away the peels, save them. Then juice the remaining citrus left from the peels to use in the vinaigrette. Leave no pulp behind. If you don’t have enough or it is too much work feel free to just use store-bought juice.
Enjoy!!!!