This salad is a feast for the eyes, and a welcome relief from the brown and gold tones on the Thanksgiving table. Sweet-tart blood oranges and a honey vinaigrette offset the bitter edge of the endive and radicchio (you can also use milder romaine lettuce hearts). If you can’t find blood oranges, try ruby red grapefruit or pretty pink Cara Cara oranges.
2 blood oranges
1/4 cup extra-virgin olive oil
2 tablespoons white wine vinegar
2 teaspoons honey
3/4 teaspoon kosher salt
3/4 teaspoon black pepper
1 (10-oz.) head curly endive, leaves separated
1 (10-oz.) head radicchio, chopped
1 (10-oz.) fennel bulb, cored and thinly sliced
1/3 cup chopped toasted hazelnuts
1/4 cup torn fresh mint
1 small shallot, thinly sliced
Calcium 7% DV
Potassium 12% DV
Added sugars 1g
How to Make It
Peel and section oranges over a bowl; reserve. Squeeze membranes over a bowl to extract juice. Whisk together 2 tablespoons juice, oil, vinegar, honey, salt, and pepper in a bowl.
Arrange orange sections, endive, radicchio, and fennel on a large platter. Sprinkle with hazelnuts, mint, and shallot. Drizzle with juice mixture.
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