The following recipe and photography were provided by our partner, Yoko Segawa of Yoko’s Kitchen.
There’s no better way to celebrate citrus season than with a salad!
I love eating mandarin oranges between meals because they’re sweet to taste and easy to peel, so why not promote them from a simple snack to a delicioius main meal?
That’s the idea behind this citrus salad! Complimented by the sweet anise flavor of fennel and the bitter bite of radicchio, the flavor of each forkful is so complex and delicious, you’d never guess it was made up of only four ingredients. Now, mandarins are my favorite kind of citrus, but you can easily substitute for any kind of clementine or tangerine. The choice is yours, but the result is guaranteed to be delicious.
Finished with a lemony-orange vinaigrette, this simple salad will ignite your taste buds after a long winter!
- Prep time:
- Total time:
For the Salad
- ½ head radicchio, broken into bite-size pieces
- 4 mandarin oranges, peeled and segmented
- 1 fennel bulb, sliced and fronds reserved for topping
- 10-12 fresh mint leaves
For the Vinaigrette
- ¼ cup fresh mandarin orange juice, about 2 oranges
- 2 Tbsp. lemon juice
- ¼ cup Heinen's extra virgin olive oil
- 4 tsp. Heinen’s Dijon mustard
- 2 tsp. Heinen’s garlic powder
- ½ tsp. Heinen’s ground cumin
- Sea salt
- Black pepper
- Soak the radicchio in ice cold water for 30 minutes. Drain well. Spin or pat dry.
- In a large mixing bowl, place the mandarin oranges, fennel fronds and radicchio.
- In a small bowl, whisk together the vinaigrette ingredients.
- Drizzle the vinaigrette over the salad and toss.
- Divide the dressed salad among serving plates and top with the fresh mint leaves and reserved fennel fronds.