Mandarin Orange Salad with Fennel and Radicchio
Complimented by the sweet anise flavor of fennel and the bitter bite of radicchio, the flavor of each forkful is so complex and delicious, you’d never guess it was made up of only four ingredients. Finished with a lemony-orange vinaigrette, this simple salad will ignite your taste buds after a long winter!
Yoko Segawa
Yoko Segawa
Recipe - Heinen's of Rocky River
Mandarin Orange Salad with Fennel and Radicchio
Prep Time35 Minutes
Servings2
0Ingredients
½ head radicchio, broken into bite-size pieces (For the Salad)
4 mandarin oranges, peeled and segmented (For the Salad)
1 fennel bulb, sliced and fronds reserved for topping (For the Salad)
10-12 fresh mint leaves (For the Salad)
¼ cup fresh mandarin orange juice, about 2 oranges (For the Vinaigrette)
2 Tbsp. lemon juice (For the Vinaigrette)
¼ cup Heinen's extra virgin olive oil (For the Vinaigrette)
4 tsp. Heinen’s Dijon mustard (For the Vinaigrette)
2 tsp. Heinen’s garlic powder (For the Vinaigrette)
½ tsp. Heinen’s ground cumin (For the Vinaigrette)
Sea salt (For the Vinaigrette)
Black pepper (For the Vinaigrette)
Directions
- Soak the radicchio in ice cold water for 30 minutes. Drain well. Spin or pat dry.
- In a large mixing bowl, place the mandarin oranges, fennel fronds and radicchio.
- In a small bowl, whisk together the vinaigrette ingredients.
- Drizzle the vinaigrette over the salad and toss.
- Divide the dressed salad among serving plates and top with the fresh mint leaves and reserved fennel fronds.
35 minutes
Prep Time
0 minutes
Cook Time
2
Servings
Directions
- Soak the radicchio in ice cold water for 30 minutes. Drain well. Spin or pat dry.
- In a large mixing bowl, place the mandarin oranges, fennel fronds and radicchio.
- In a small bowl, whisk together the vinaigrette ingredients.
- Drizzle the vinaigrette over the salad and toss.
- Divide the dressed salad among serving plates and top with the fresh mint leaves and reserved fennel fronds.
