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

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated November 29, 2018
20151110-winter-greens-citrus-salad-kenji-4.jpg
An easy citrus and bitter greens salad. . J. Kenji López-Alt

Why It Works

  • Sweet citrus contrasts nicely with the bitter greens.
  • Adding a dash of lemon juice to the mixed citrus juice before forming the dressing gives it necessary acidity.

This easy winter salad with bitter greens, shaved fennel, citrus, and a sweet and creamy citrus vinaigrette would do equally well with a light lunch or dinner, or as a side dish for a larger feast.

Recipe Details

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

Active 10 mins
Total 10 mins
Serves 4 servings
Cook Mode (Keep screen awake)

Ingredients

  • 1 1/2 pounds (700g) 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 (50g) mayonnaise

  • 1 tablespoon (15ml) juice from 1 lemon

  • 1 tablespoon (15ml) honey

  • 2 tablespoons (30ml) extra-virgin olive oil

  • Kosher salt and freshly ground black pepper

  • 1 Belgian endive

  • 1 small head radicchio (about 5 ounces; 150g)

  • 1 head escarole, washed and roughly chopped (about 6 cups; 300g chopped leaves)

  • 1 large bulb fennel (about 6 ounces; 175g), shaved on a mandoline

Directions

  1. Combine 1/4 cup (60 milliliters) citrus juice with mayonnaise and lemon juice in a medium bowl (save remaining citrus juice for another use). Whisk in honey. Whisking constantly, slowly add olive oil in a thin, steady stream. Season to taste with salt and pepper.

  2. Toss endive, radicchio, escarole, fennel, and citrus segments in a large bowl. Drizzle in half of dressing, season to taste with salt and pepper, toss to combine, then drizzle in more dressing to taste. Serve immediately.

Special equipment

Mandoline slicer

This Recipe Appears In

Nutrition Facts (per serving)
222Calories
17gFat
18gCarbs
3gProtein
×
Nutrition Facts
Servings: 4
Amount per serving
Calories222
% Daily Value*
Total Fat 17g21%
Saturated Fat 3g13%
Cholesterol 5mg2%
Sodium 421mg18%
Total Carbohydrate 18g6%
Dietary Fiber 5g19%
Total Sugars 10g
Protein 3g
Vitamin C 37mg185%
Calcium 86mg7%
Iron 1mg7%
Potassium 588mg13%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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