Mixed salad with orange

For 6 people: Verona celery g 180-100 g-2 heads Endive radicchio (red chicory from Treviso)-Orange
For the dressing: juice-lemon juice-shallots-ketchup-olive oil-salt-pepper

Scrape celery di Verona (tuber), wash and cut into thin strips (julienne). Private i heads of radicchio of root stock and divide them into leaves which you will pass quickly under running water and sgocciolerete well. Peel and carefully wash the Endive and an orange peel. Julienned Endive and radicchio also (except a dozen leaves, the most beautiful, which will be used for decoration). Cut the orange into halves and property inspector at a thin slices and place in. In a proper Salad Bowl, mix the chopped radicchio, Endive and celery, then decorated by arranging all around the orange slices, alternating to the leaves of radicchio put aside. Prepare the sauce: Peel and boil 2 shallots, then put them in the Blender jar along with the juice of half an orange and half a lemon, a teaspoon of ketchup, 100 g of oil, a pinch of salt and pepper. Start the unit at full speed, achieving a perfectly emulsified salad dressing, which collect in a Sean. Serve the salad with the dressing on the side.