Food & Cooking Recipes Salad Recipes Radicchio and Endive Salad with Oranges, Fennel, and Pomegranate Seeds Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 9, 2013 Print Rate It Share Share Tweet Pin Email Servings: 4 Sweet and tangy citrus balances the subtle bitterness of radicchio and endive in this easy-to-make salad. Ingredients 2 small blood oranges 1 navel orange 2 small heads Bibb lettuce, torn into bite-sized pieces 1 head endive, broken up into leaves ½ head radicchio, torn into bite-sized pieces ½ bulb fennel, shaved ½ cup pomegranate seeds ¼ cup fresh flat-leaf parsley leaves Orange Citronette Coarse salt and freshly ground pepper Directions Slice off the top and bottom of both blood oranges with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the blood oranges over a large bowl, cut along both sides of each segment, staying close to the membrane, to release. Discard membrane. Repeat process with orange. Add lettuce, endive, radicchio, fennel, pomegranate seeds, and parsley to bowl. Drizzle with citronette and season with salt and pepper; toss to combine. Rate it Print