Fennel And Orange Salad

Recipe Ingredients

6 tablespoons	90ml	Fresh lemon juice
1 tablespoon	15ml	Dijon mustard
1 cup	237ml	Olive oil
12 cups	2844ml	Fennel bulbs - trimmed, halved (large)
		Lengthwise, cored, sliced crosswise
20		Oranges
3		Radicchio heads (large)
1/2 cup	20g / 0.7oz	Thinly-sliced fresh mint leaves

Recipe Instructions

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.

Source:
Bon Appetit, December 2004

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