Citrus Salad with Endive and Fennel

This salad offers pleasingly bitter red endive spears, licorice-sweet slices of fennel, and sections of orange and grapefruit. Rosemary, ginger, parsley, and hazelnut oil add complexity.

  • Yield: Serves 6 to 8

Photography: Con Poulos

Source: Martha Stewart Living, December 2005


  • 5 or 6 red endives (about 12 ounces total), leaves separated
  • 1 fennel bulb (about 10 ounces), shaved into strips with a vegetable peeler
  • 1 red grapefruit, peel and pith removed, segmented
  • 2 oranges, peel and pith removed, cut crosswise into 1/4-inch-thick rounds
  • 1/2 cup fresh flat-leaf parsley leaves
  • 1 tablespoon finely chopped fresh rosemary
  • 1 teaspoon grated peeled fresh ginger
  • 2 tablespoon fresh orange juice
  • 3 tablespoon freshly squeezed lime juice
  • 2 tablespoon freshly squeezed lemon juice
  • 2 tablespoon champagne vinegar
  • 1/2 teaspoon coarse salt
  • 2 tablespoon extra-virgin olive oil
  • 2 tablespoon hazelnut oil
  • 3 blood oranges, peel and pith removed, segmented (or 1/2 pint kumquats, halved)


  1. Toss endives, fennel, fruit, and parsley in a large bowl; set aside. Whisk rosemary, ginger, juices, vinegar, and salt in a large bowl. Whisking constantly, pour in the oils in a slow, steady stream. Pour dressing over salad to taste; toss. Serve.