Winter Citrus Salad with Shaved Fennel
In northern California we are typically blessed in the winter months with the most incredible citrus. In this winter salad I use both Cara Cara and blood oranges along with shaved fennel to create a very balanced salad that — in my humble opinion — is best served after the main course as a pleasing palate cleanser.
Ingredients
- Radicchio
- Endive
- Little gems or romaine lettuces
- Sherry vinegar
- Best quality extra virgin olive oil
- Coarse sea salt
- Cara Cara oranges, cut into supremes, skin and pith removed
- Blood oranges, same treatment
- Fennel bulb, thinly shaved with a mandolin
- Best quality fresh burrata cheese
Instructions
- Cut all of the lettuces and rinse and spin dry.
- Place the citrus around the outside of each plate.
- In a large bowl season the lettuces with a generous amount of coarse sea salt.
- Hit the lettuces with the Sherry vinegar (this will help break down the salt) and then with the olive oil.
- Mix the lettuces well by hand. Taste and adjust seasonings as necessary.
- Plate the lettuces in the middle of the plate with the oranges spread around.
- Garnish with a spoonful of the burrata on top. Finish with more extra virgin olive oil and a pinch of coarse salt on top of the cheese.
💡 James' Tip
This salad is best served after the main course as a pleasing palate cleanser. The combination of bitter radicchio, sweet citrus, and creamy burrata creates a perfect balance of flavors.
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