Citrus Salad with Endive and Fennel

Citrus Salad with Endive and Fennel

SERVES 6 TO 8


5 or 6 red endives (about 12 ounces total), leaves separated

1 fennel bulb (about 10 ounces), shaved into strips with a vegetable peeler

1 red grapefruit, peel and pith removed, segmented

2 oranges, peel and pith removed, cut crosswise into 1/4-inch-thick rounds

1/2 cup fresh parsley leaves

1 tablespoon finely chopped fresh rosemary

1 teaspoon grated peeled fresh ginger

2 tablespoons fresh orange juice

3 tablespoons fresh lime juice

2 tablespoons fresh lemon juice

2 tablespoons champagne vinegar

1/2 teaspoon coarse salt

2 tablespoons extra-virgin olive oil

2 tablespoons hazelnut oil

3 blood oranges, peel and pith removed, segmented (or 1/2 pint kumquats, halved)

1. Toss endives, fennel, fruit, and parsley in a large bowl; set aside. Whisk rosemary, ginger, juices, vinegar, and salt in a large bowl. Whisking constantly, pour in the oils in a slow, steady stream. Pour dressing over salad to taste; toss. Serve.