Recipe information
Yield
25 Servings
Ingredients
6
tablespoons fresh lemon juice
1
tablespoon Dijon mustard
1
cup olive oil
20
oranges
3
large heads of radicchio
1
/2 cup thinly sliced fresh mint leaves
Need to make a substitution?
Preparation
Step 1
Whisk lemon juice and mustard in small bowl. Gradually whisk in oil. Season with salt and generous amount of pepper. Place fennel in large bowl. Add dressing; toss to coat. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
Step 2
Cut peel and white pith from oranges. Cut oranges into 1/4-inch-thick rounds.
Step 3
Line large platters with whole radicchio leaves. Overlap oranges atop radicchio. Toss fennel to coat with dressing, then spoon into center of platters. Sprinkle with mint and serve.