Citrus Salad with Endive and Fennel

Name: Citrus Salad with Endive and Fennel
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 3 blood oranges, peel and pith removed, segmented (or 1/2 pint kumquats, halved); 2 Tbsps champagne vinegar; 1 teaspoons coarse salt; 283 grams fennel bulb (about , shaved into strips with a vegetable peeler; 1 teaspoon grated peeled fresh ginger; 118 milliliters fresh parsley leaves; 1 Tbsp finely chopped fresh rosemary; 2 Tbsps hazelnut oil; 2 Tbsps freshly squeezed lemon juice; 3 Tbsps freshly squeezed lime juice; 2 Tbsps extra-virgin olive oil; 2 Tbsps fresh orange juice; 2 oranges, peel and pith removed, cut crosswise into 1/4-inch-thick rounds; 1 red grapefruit, peel and pith removed, segmented

Citrus Salad with Endive and Fennel might be just the side dish you are searching for. One serving contains 109 calories, 1g of protein, and 7g of fat. This recipe serves 8. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free, primal, and whole 30 diet. Head to the store and pick up fennel bulb, rosemary, coarse salt, and a few other things to make it today.