Celery, Citrus, and Radicchio Salad

Celery, Citrus, and Radicchio Salad

Prep Time: 30 minutes

Cook Time: -

Servings: 2 - 4

Ingredients:

• 6 - 8 stalks celery, thinly sliced at a bias
• ½ head radicchio (or 1 small radicchio), thinly sliced or torn
• ½ head of fennel, thinly sliced
• 1 cup tender herbs (dill, parsley, sage, mint, etc)
• 4 citrus, like orange, sumo citrus, grapefruit, blood orange
• ¼ red onion, thinly sliced
• ⅓ cup toasted sliced almonds (or nut of choice)
• ½ cup crumbled feta
• 1 tbsp grainy mustard
• 1 tbsp dijon mustard
• 3 tbsp celery vinegar (sub champagne vinegar or white wine vinegar)
• 1 tbsp honey
• Salt and pepper

Directions:

1. Supreme the citrus: Remove the outer peel and pith with a knife. Cut between the lines of the skin as carefully as possible, removing the flesh of the citrus. Reserve the citrus supremes in a small bowl. Squeeze the remaining flesh and pith to remove any additional juice into a large bowl you will mix the salad in.
2. In the bowl with the citrus juice, add the grainy mustard, dijon mustard, celery vinegar, honey, and salt and pepper. Whisky to combine.
3. Slowly stream in the olive oil while continually mixing. Adjust to taste with salt.
4. To the large bowl, add in the celery slices, fennel slices, radicchio, tender herbs, citrus supremes, and red onions. Toss gently to coat in the salad dressing.
5. Add in the feta and sliced olives, and toss again. Serve immediately and store in the fridge.