Blood Orange, Butter Lettuce, Radicchio, and Endive Salad with Fennel and Tangelos

This Blood Orange, Butter Lettuce, Radicchio, and Endive Salad with Fennel is one of the most refreshing salads ever.

This salad is the perfect antidote for winter with the combination of the blood oranges, tangelos, and the Citronette dressing.

Now that it's blood orange season, I am trying to make as many dishes as I can with these delicious and gorgeous oranges. I also added some tangelo slices to the salad and the combined flavors were outstanding.

I wish blood oranges season was longer! They have an amazing flavor, and they are so beautiful. There is only one local specialty store nearby that carries them even though I live in an area where you can pretty much find anything you need.

No worries. If you can't find blood oranges, you can substitute navel oranges and still enjoy a delicious salad.

The citronette dressing for this salad contains both lemon juice and orange or tangelo zest, and is both sweet and tart at the same time.

This salad includes butter lettuce, radicchio, and endive, along with fennel. It's such a wonderful spring salad.

Now that it's blood orange season, I decided it was time to update this post by adding a printable recipe card and brighten up the photos.

Grab blood oranges while you can. They are delicious and so pretty!!!

For a sweet take on blood oranges, be sure to try blood orange posset. 

radicchio, butter lettuce, oranges, salad

Salad

American

Yield: 4 servingsAuthor: Karen Kerr

Blood Orange, Butter Lettuce, Radicchio, and Endive Salad with Fennel and Tangelos

prep time: cook time: total time:

ingredients

For the Citronelle Dressing

• Zest of 1/2 of an orange or one tangelo
• 1 tsp sugar
• 2/3 tsp kosher salt
• Juice of one lemon or Meyer lemon
• 5 T extra virgin olive oil

For the Salad

• 2 blood oranges
• 1 navel orange, two tangerines, or one large tangelo (I used the tangelo)
• 2 small heads of butter lettuce, washed and torn into bite sized pieces
• 1 head endive, washed and broken into leaves
• 1/2 head radicchio, washed and torn into bite sized leaves
• 1/2 bulb fennel, very thinly sliced
• 1/4 C flat leaf parsley leaves
• salt and freshly ground pepper

instructions

1. Place all of the dressing ingredients into a container, cover, and shake to emulsify.
2. Slice the bottom and top of the blood orange and then cut away the peel and pith.
3. Cut the slices of fruit away from the membrane and drop the slices into a large bowl.
4. Do the same with the orange, tangerines, or tangelo.
5. Add the rest of the ingredients, the dressing, and the salt and pepper, and toss together.

https://www.karenskitchenstories.com/2014/02/blood-orange-butter-lettuce-radicchio.html

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