2 oranges, supremed, reserve membranes and peels
2 tablespoons champagne vinegar
1 tablespoon extra virgin olive oil
1 teaspoon Orange Cinnamon Turmeric Tea
1 small fennel bulb
1 small head radicchio, shredded
3 tablespoons parsley, chopped
Salt and pepper to taste
1. In a large bowl squeeze the reserved orange membranes and then peels to extract as much juice as you can. Whisk in the vinegar, oil and Orange Cinnamon Turmeric Tea. Set aside.
2. Prepare the fennel - cut the stalks off the bulb and discard. Reserve the fronds. Cut the bulb in half, then into quarters. Peel off and discard any wilted outer layers. Slice the fennel crosswise into thin slices. Add to the bowl with the vinaigrette.
3. Add the radicchio, parsley and orange supreme segments to the bowl. Rough chop 2 tablespoons of reserved fennel frons, and add to salad. Toss to coat. Refrigerate until ready to serve.
Pro Tip: Supreme the oranges - with a sharp knife, trim off the ends of the orange so it sits flat on a cutting board. Stand your orange upright on the cutting board. Starting at the top of the orange, guide your chef’s knife down to the base, curving the knife with the shape of the fruit. Continue in sections all the way around the orange until all of the rind and pith is removed.
Once all the pith is removed, you’ll be able to see the membranes between each orange wedge. Use a paring knife to slice along the inside of the membranes. Lift out your supremed orange wedges and place them in a bowl.