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Fennel And Orange Salad


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  • 6 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 cup olive oil
  • 12 large fennel bulbs trimmed, halved
  • lengthwise, cored, sliced crosswise
  • 20 oranges
  • 3 large radicchio heads
  • 1/2 cup thinly-sliced fresh mint leaves


Servings 25


Step 1

Whisk lemon juice and mustard in small bowl. Gradually whisk in oil. Season with salt and generous amount of pepper. Place fennel in large bowl. Add dressing; toss to coat. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)

Cut peel and white pith from oranges. Cut oranges into 1/4-inch-thick rounds. Line large platters with whole radicchio leaves. Overlap oranges atop radicchio. Toss fennel to coat with dressing, then spoon into center of platters. Sprinkle with mint and serve.

This recipe yields 25 servings.

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