Description

This Blood Orange and Fennel Salad features seasonal winter produce like blood oranges, grapefruit, naval oranges, and fennel. It comes together quickly and easily to create a healthy, light, refreshing winter salad.

Scale

Ingredients

For the Dressing:

4 tbs good quality extra virgin olive oil

2tbs red wine vinegar

salt and pepper

For Salad:

2 naval oranges

4 blood oranges

2 Cara Cara oranges (can be substituted with an additional naval orange)

1 small ruby red grapefruit

1 small red onion, sliced very thin

1 small fennel bulb (about 1 cup) sliced very thin

1 or 2 small, tender celery sticks sliced on an angle very thin

Salad leaves (baby spinach, radicchio, or escarole)

Large pinch of flaky sea salt

Instructions

For the Dressing:

Whisk together the olive oil and vinegar in a small bowl. Season with salt and pepper.

For the Salad:

To peel all of the citrus fruit use a small serrated knife. Trim off the top and bottom of each fruit.

Sit the fruit on one of the trimmed bottoms, and using the serrated knife, cut along the fruit separating the peel from the flesh, following the curve of the fruit. Make sure to remove the peel and the white pith of the fruit, but keep the fruit’s flesh in tact. The end result should be a spherical fruit naked of its pith and peel.

Slice peeled citrus crosswise.

Pile a serving plate with your greens.

Top with citrus fruit slices.

Scatter the fennel, onions, and celery on top.

Drizzle with dressing and sprinkle with sea salt.