(Alice Waters, Chez Panisse) Peel 4 blood oranges and slice thinly into rounds, reserving remaining 2 oranges for juice. Peel and section grapefruit. Line plates with radicchio. Arrange orange and grapefruit over radicchio. Chill. Pour Vinaigrette over salad when ready to serve. Makes 4 servings. Vinaigrette: Combine orange juice, balsamic vinegar, Champagne vinegar, lemon juice, salt and pepper. Let stand 10 minutes, then stir in oil. Posted to FOODWINE Digest 14 Feb 97 by "Ted D. Conley"
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|Serving Size: 1 Serving (877g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 252 (40%)|
|Amt Per Serving||% DV|
|Total Fat 28g||37 %|
|Saturated Fat 3.9g||19 %|
|Monounsaturated Fat 19.9g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 0mg||0 %|
|Sodium 1.2mg||0 %|
|Potassium 1495.6mg||39 %|
|Total Carbohydrate 96.1g||28 %|
|Dietary Fiber 19.2g||77 %|
|Sugars, other 77g|
|Protein 7.7g||11 %|
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Calories per serving: 624
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