|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||16%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 90g||33%|
|Dietary Fiber 15g||52%|
|Total Sugars 60g|
|Vitamin C 328mg||1,642%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This elegant citrus salad is colorful, bright, and delicious, making it the perfect salad for a holiday dinner or brunch. Deep red blood oranges, red or yellow grapefruit, and navel oranges give the salad its striking color and flavor, with shaved fennel, radicchio, and mint leaves rounding out the flavors.
Blood oranges and red grapefruit are in season from November to May, so they are at their best just in time for the late fall and winter holidays. If the blood oranges or red grapefruits aren't available, use different varieties—consider tangerines, clementines, satsuma mandarins, or pomelos.
The salad is versatile as well. If you don't enjoy the bitter taste of radicchio, arrange the salad on a bed of peppery arugula or milder spring greens. For garnish, you might prefer pomegranate seeds for their color, or instead of the pistachios, sprinkle the salad with almonds, walnuts, or pine nuts.
"This is a gorgeous, holiday-worthy salad that's all at once juicy, crunchy, visually stunning, and refreshing. I used Cara Cara oranges and two different varieties of radicchio. Even if you aren't a fan of anise flavors, the fennel isn't at all overpowering, so don't skip it." —Danielle Centoni
For the Honey-Citrus Dressing:
1/4 cup extra-virgin olive oil
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon champagne vinegar, or white wine vinegar
1 1/2 tablespoons honey, or to taste
1 teaspoon finely grated lemon zest
1 teaspoon Dijon mustard
Freshly ground black pepper, to taste
Salt, to taste
For the Citrus Salad:
2 medium blood oranges
2 medium navel oranges
1 medium red grapefruit
1 medium fennel bulb
8 ounces radicchio, about 1 small head, leaves torn
1/4 cup pistachios, whole or coarsely chopped
1/4 cup fresh mint leaves, for garnish
Freshly ground black pepper, for garnish
Prepare the Honey-Citrus Dressing
Gather the ingredients for the citrus salad dressing.
In a bowl or screw-top jar, combine the olive oil, orange juice, lemon juice, vinegar, honey, lemon zest, and mustard. Whisk or shake to blend. Taste and season with salt and pepper, as needed. Cover and refrigerate until serving time.
Prepare the Citrus Salad
Gather the citrus salad ingredients.
Use a sharp knife to cut away the ends and peels, including the white pith, from the navel and blood oranges. Slice the oranges crosswise into 1/4-inch thick rounds.
To supreme the grapefruit, slice off the ends and peels, including the white pith. With a small, sharp knife, carefully cut out the sections, cutting as close to the tough membrane as possible. The juicy sections are called "supremes."
Remove the top of the fennel bulb. Save the fronds to use as a garnish and either discard the stalks or save them to use in broth or soup. Remove the root end of the fennel bulb and slice the bulb lengthwise into halves or quarters. Use a mandoline or vegetable peeler to shave the fennel as thinly as possible.
Arrange the torn radicchio leaves on a platter. Top the radicchio with layers of the sliced and supremed citrus fruits and shaved fennel.
Garnish the salad with the chopped pistachios, some reserved fennel fronds, and mint leaves. Sprinkle lightly with freshly ground black pepper.
Cover the salad loosely with plastic wrap and refrigerate until it's time to serve. Serve the fresh citrus salad with the honey citrus dressing on the side.
- Instead of black pepper for garnish, try Aleppo pepper. It is an attractive, deep-red, flaky pepper, moderately spicy—about half as spicy as crushed red pepper—and an excellent garnish alternative.
- Swap out the pistachios with slivered or crushed almonds, chopped walnuts, pine nuts, or pomegranate seeds.
How to Store Leftover Citrus Salad
- Citrus salad is best eaten fresh. If you have leftover salad, refrigerate it in an airtight container and consume it within 3 days.
- Refrigerate leftover dressing in a covered container and use it within 1 week.