fennel-and-orange-salad-231275.json

{
    "directions": [
        "Whisk lemon juice and mustard in small bowl. Gradually whisk in oil. Season with salt and generous amount of pepper. Place fennel in large bowl. Add dressing; toss to coat. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)",
        "Cut peel and white pith from oranges. Cut oranges into 1/4-inch-thick rounds. Line large platters with whole radicchio leaves. Overlap oranges atop radicchio. Toss fennel to coat with dressing, then spoon into center of platters. Sprinkle with mint and serve."
    ],
    "ingredients": [
        "6 tablespoons fresh lemon juice",
        "1 tablespoon Dijon mustard",
        "1 cup olive oil",
        "12 large fennel bulbs, trimmed, halved lengthwise, cored, sliced crosswise",
        "20 oranges",
        "3 large heads of radicchio",
        "1/2 cup thinly sliced fresh mint leaves"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Salad",
        "Citrus",
        "Mustard",
        "Vegetable",
        "No-Cook",
        "Salad Dressing",
        "Lemon",
        "Mint",
        "Fennel",
        "Spring",
        "Summer"
    ],
    "title": "Fennel and Orange Salad",
    "url": "http://www.epicurious.com/recipes/food/views/fennel-and-orange-salad-231275"
}