Alice Waters, Chef/owner * Chez Panisse
Berkeley, California
Because this salad is so simple, its success depends on the quality of its three main ingredients.
2 small shallots
1 tablespoon champagne
vinegar
Juice of one blood orange
1/2 teaspoon salt
3 tablespoons extra-virgin
olive oil
4 blood oranges
1 head radicchio, washed and
dried (or escarole)
1/2 small head of fennel,
thinly sliced
Freshly ground black pepper
Berkeley, California
Because this salad is so simple, its success depends on the quality of its three main ingredients.
Radicchio, Fennel and Blood Orange Salad
Peel and dice the shallots finely and put them in a small bowl with the
vinegar, orange juice and salt. Let the mixture sit for 10 minutes and then
whisk in the olive oil.
With a sharp paring knife, trim off the top and bottom of each orange. Pare
off the rest of the peel, making sure to remove all of the pith while
wasting as little orange as possible. Slice crosswise into 1/2" rounds.
Place radicchio leaves on a plate and arrange the orange slices and fennel
over them. Drizzle the dressing evenly over the entire salad and grind a
little black
pepper over it.
Serve immediately. Serves 6.
