Return

Recipe

A A A
  • Total Time:
  • Prep Time: 0 min
  • Cook Time: 0 min

Set Timer

Hours

Minutes

START
00:58:12 STOP
Time done! Reset

Ingredients

For 8 Servings

Change number of servings
US Metric
Change

Directions

Step By Step View
  • 1 Preheat oven to 350°.
  • 2 To prepare croutons, place the bread cubes on a baking sheet; coat with cooking spray. Bake at 350° for 12 minutes or until lightly browned and crisp, stirring once. Cool completely.
  • 3 To prepare dressing, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shallots, cumin, and coriander; sauté 3 minutes or until shallots are tender. Stir in 2 tablespoons orange juice and vinegar; cook 2 minutes or until liquid evaporates, stirring constantly. Remove from heat; cool slightly.
  • 4 Combine remaining 2 tablespoons of orange juice, buttermilk, and next 5 ingredients (through pepper), stirring with a whisk. Stir in shallot mixture.
  • 5 To prepare salad, combine lettuce, fennel bulb, and radicchio in a large bowl. Drizzle with dressing; toss gently to combine. Arrange about 1 1/4 cups salad over each of 8 salad plates; top evenly with orange sections and onion. Sprinkle evenly with croutons and fennel fronds, if desired.

Directions

View All Steps
1. Preheat oven to 350°.
2. To prepare croutons, place the bread cubes on a baking sheet; coat with cooking spray. Bake at 350° for 12 minutes or until lightly browned and crisp, stirring once. Cool completely.
3. To prepare dressing, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shallots, cumin, and coriander; sauté 3 minutes or until shallots are tender. Stir in 2 tablespoons orange juice and vinegar; cook 2 minutes or until liquid evaporates, stirring constantly. Remove from heat; cool slightly.
4. Combine remaining 2 tablespoons of orange juice, buttermilk, and next 5 ingredients (through pepper), stirring with a whisk. Stir in shallot mixture.
5. To prepare salad, combine lettuce, fennel bulb, and radicchio in a large bowl. Drizzle with dressing; toss gently to combine. Arrange about 1 1/4 cups salad over each of 8 salad plates; top evenly with orange sections and onion. Sprinkle evenly with croutons and fennel fronds, if desired.
Prew Next Step 1 of 4
or use arrow keys
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top