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Cara Cara Orange and Avocado Salad with Mixed Chicories
BLOSSOM TO STEM14Ingredients
25Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1 Tbsp. shallot (finely minced)
- 3 Tbsp. red wine vinegar
- 2 Tbsp. Dijon mustard
- 9 Tbsp. extra-virgin olive oil
- 1 pinch salt
- 6 escarole (big leaves of, torn into bite-sized pieces)
- 6 endive leaves (sliced into pieces about 1-inch wide)
- 3 radicchio leaves (thinly sliced)
- 1/2 bulb fennel (cored and sliced paper thin)
- 2 Cara Cara oranges
- 1/2 avocado (thinly sliced and then cut again into quarters)
- 1 handful pecans (toasted)
- freshly ground black pepper
- salt
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