Blood Orange and Fennel Salad
photo by NewEnglandCook
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 3 blood oranges (use navel oranges if blood oranges are out-of-season)
- 1 large fennel bulb
- 4 teaspoons white wine vinegar
- 4 teaspoons finely chopped fresh basil
- 1 clove garlic, minced
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon freshly ground black pepper
- 1⁄4 cup extra virgin olive oil
directions
- Use a sharp knife to remove orange peel.
- Cut oranges into segments, removing all the white pith.
- Slice end from fennel and remove shoots from top (reserve shoots).
- If exterior of fennel bulb is marred or discoloured, peel with a vegetable peeler.
- Cut in half and thinly slice.
- In a small bowl, whisk together vinegar, basil, garlic, salt and pepper; then whisk in oil.
- Arrange fennel slices and orange segments on individual serving dishes.
- Drizzle dressing over salads and garnish with reserved fennel fronds.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
I have been sharing recipes here at Recipezaar since October 2001. You won't see me around anymore, although if you're an old-school Zaarite you'll remember that in the past, you couldn't shut me up!