Ingredients
2 medium navel oranges, divided
2 large blood oranges
1/4 cup extra-virgin olive oil
2 tablespoons sherry vinegar
1 tablespoon light agave syrup
7/8 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 (5-oz.) heads radicchio
1 medium fennel bulb, thinly sliced, fronds reserved
How to Make It
Cut 1 navel orange in half; squeeze juice from orange into a bowl to equal 2 tablespoons. Peel blood oranges and 1 remaining navel orange; cut crosswise into 1/4-inch-thick slices. Whisk together orange juice, oil, vinegar, syrup, salt, and pepper in a small bowl.
Cut radicchio heads in half lengthwise. Remove core from radicchio heads, and gently break into separate leaves. Tear fennel fronds to equal 3 tablespoons.
Arrange radicchio leaves, orange slices, and fennel slices on a large platter. Drizzle with dressing, and sprinkle with torn fronds.
Cooking Light DT
