Recipe: Citrus Salad w/Endive & Fennel

[Guest guest]

We are invited to Thanksgiving dinner at a house down the street (several couples get together each year, each couple bringing one dish and the host couple providing the main dish and trimmings -- whether it be turkey or ham or whatever).

This is what I'm bringing….the picture I have looks wonderfully complicated and festive, but the recipe is simple.

Sharyn

*****

5-6 red endives (about 12 ounces total), leaves separated

1 fennel bulb (about 10 ounces), shaved into strips with a vegetable peeler

1 red grapefruit, peel and pith removed, segmented

2 oranges, peel and pith removed, cut crosswise into 1/4 " thick rounds

3 blood oranges, peel and pith removed, segmented (or 1/2 pint kumquats, halved)

1/2 cup fresh flat-leaf parsley leaves

1 tablespoon finely chopped fresh rosemary

1 teaspoon grated peeled fresh ginger

2 tablespoons fresh orange juice

3 tablespoons fresh lime juice

2 tablespoons fresh lemon juice

2 tablespoons champagne vinegar

1/2 teaspoon coarse salt

2 tablespoons extra virgin olive oil

2 tablespoons hazelnut oil

Toss endives, fennel, fruit, and parsley in a large bowl; set aside. Whisk rosemary, ginger, juices, vinegar, and salt in a large bowl. Whisking constantly, pour in the oils in a slow, steady stream. Pour dressing over salad to taste; toss. Serve.

--

No virus found in this outgoing message.

Checked by AVG Free Edition.

Version: 7.1.362 / Virus Database: 267.13.4/175 - Release Date: 11/18/2005