Title: Citrus & Fennel Salad
Categories: Salad
Yield: 8 Servings
| 1 1/4 | lb | Fresh Fennel |
| 1 | ts | Grated Orange Rind |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 1/4 | ts | Fennel Seeds Crushed |
| 1/4 | c | Unsweetened Orange Juice |
| 1 | tb | Olive Oil |
| 1 | | Seedless Oranges, Each |
| | | Peeled & Cut Crosswise |
| | | Into 8 Slices |
| 2 | | Pink Grapefruit, Each |
| | | Peeled & Cut Crosswise |
| | | Into 4 Slices |
| 1 | sm | Purple Onion Sliced Rings |
| 1 | sm | Head Radicchio |
Trim Outer Leaves From Fennel; Reserve 1 T. Feathery Leaves. Cut Fennel
Bulb in Half Crosswise & Then Lengthwise Into Thin Slices. Combine Fennel
Bulb, Reserved Leaves, Orange Rind, Salt, Pepper, Fennel Seeds, Orange
Juice & Oil in A Medium Bowl, Tossing Gently. Cover & Chill. Drain,
Reserving Liquid.
Spoon Fennel Mixture Into Center Of A Round Serving Platter. Arrange
Oranges & Grapefruit Around Fennel Mixture; Top With Onion. Place Radicchio
Around Outside Of Platter, Tucking Leaves Under Orange & Grapefruit Slices.
Drizzle With Reserved Orange Juice Mixture.
(Fat 2. Chol. O.)