Winter Greens Salad With Fennel, Citrus, and Creamy Citrus Vinaigrette Recipe | Recipe Cart

Name: Winter Greens Salad With Fennel, Citrus, and Creamy Citrus Vinaigrette Recipe | Recipe Cart
Ingredients: 1 1/2 pounds (700 grams) mixed citrus fruit (such as oranges, grapefruit, pomelo, tangerines, and mandarins), peeled and cut into suprèmes or 1/4 wheels, juices reserved separately; 1/4 cup (50 grams) mayonnaise; 1 tablespoon (15 milliliters) juice from 1 lemon; 1 tablespoon (15 milliliters) honey; 2 tablespoons (30 milliliters) extra-virgin olive oil; Kosher salt; freshly ground black pepper; 1 Belgian endive; 1 small head radicchio (about 5 ounces/150 grams); 1 head escarole, washed and roughly chopped (about 6 cups/300 grams chopped leaves); 1 large bulb fennel (about 6 ounces/175 grams), shaved on a mandoline

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Export 9 ingredients for grocery delivery Combine 1/4 cup (60 milliliters) citrus juice with mayonnaise and lemon juice in a medium bowl (save remaining citrus

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Ingredients

1 1/2 pounds (700 grams) mixed citrus fruit (such as oranges, grapefruit, pomelo, tangerines, and mandarins), peeled and cut into suprèmes or 1/4 wheels, juices reserved separately
1/4 cup (50 grams) mayonnaise
1 tablespoon (15 milliliters) juice from 1 lemon
1 tablespoon (15 milliliters) honey
2 tablespoons (30 milliliters) extra-virgin olive oil
Kosher salt
freshly ground black pepper
1 Belgian endive
1 small head radicchio (about 5 ounces/150 grams)
1 head escarole, washed and roughly chopped (about 6 cups/300 grams chopped leaves)
1 large bulb fennel (about 6 ounces/175 grams), shaved on a mandoline