Chicory Salad with Winter Citrus, Avocado, and Fennel Vinaigrette
Thomas J. Story
Says Sonoma chef Kelly Mariani of this recipe: “When I think of a classic ‘California winter’ salad, this is what comes to mind. It celebrates how special California is. Our coldest season is still amazing.”
This recipe, and others like it, can be found in the article “You’ll Want to Make These Pink (Yes, Pink) Salads All Autumn Long.”
How to Make It
1
Make the vinaigrette: Combine shallot, fennel seeds, vinegar, and orange juice and zest in a small bowl and let it rest 5 minutes to macerate. Add a pinch of salt and the olive oil and taste to adjust.
2
Build the salad: Toss the chicories and fennel with salt and pepper and a few spoonfuls of the vinaigrette. Taste and adjust the seasoning. Top with citrus segments and some tablespoon-sized scoops of avocado. Drizzle more dressing over the avocado and citrus, and enjoy!
Ingredients
½ shallot, diced
1 tsp fennel seeds, toasted and roughly ground
1 tbsp white wine vinegar
juice and zest of 1 orange
salt
2–3 tbsp. olive oil
3 heads mixed chicories, torn
1 head fennel, shaved
pepper
1 blood orange, peeled and cut into half-inch thick segments
1 grapefruit, peeled and segmented
1 avocado
Directions
1
Make the vinaigrette: Combine shallot, fennel seeds, vinegar, and orange juice and zest in a small bowl and let it rest 5 minutes to macerate. Add a pinch of salt and the olive oil and taste to adjust.
2
Build the salad: Toss the chicories and fennel with salt and pepper and a few spoonfuls of the vinaigrette. Taste and adjust the seasoning. Top with citrus segments and some tablespoon-sized scoops of avocado. Drizzle more dressing over the avocado and citrus, and enjoy!
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