Blood Orange and Fennel Salad
Blood Orange and Fennel Salad recipe with homemade blood orange vinaigrette is so delicious. A great side to any nice meal.
I love salads that have important components like crunchy, sweet, citrusy, and salty. All these flavors and textures make for a great salad. There are few rules to in making a simple salad into a nice one. Specially for people like me, who do not like store-bought dressings. But loves making salads regularly on rotation.
My go to salad dressing is always balsamic vinegar and olive oil based. So, I like to get creative and come up with other dressings too.
Additionally, nuts, chips, can be categorized as crunch factor. Fruits and dried fruits make up for the sweetness. Cheese can add that salt factor.
If you are here for too long, you know I like fruits in my salad recipes. Like this Goat Cheese Strawberry Salad or Mango Salad. I have cut blood oranges into discs, but you can cut them into segments too. Use a sharp proper knife and base the oranges on a flat surface to remove the skin and pith.
INGREDIENTS AND SUGGESTIONS
Consider this recipe more of an adjustable, go-with-the-flow starter than a strict script to follow.
Greens – I have used Arugula as that’s one of my favorite greens. Arugula has slight pepperiness/spiciness, and it is great to have it with citrus like blood orange. Switch up with spring mix or some other greens.
Citrus – I have used blood orange, but any other citrus would go well. They are also in season and available fresh these days.
Other ingredients – Fennel adds nice liquorish flavor and crunch. I have used thinly sliced onions too. If you are not an onion fan, go for shallots. I would recommend using either. I know some people do not like onion in their salads. Caper and olives would also be good in this recipe. Avocados and Beetroot are also good additions.
For nuts – I have used pistachios, but marcona almonds or pine nuts would also taste great. For nut allergies, use pumpkin or sunflower seeds. Some crunch is good for texture.
Cheese – I have used grated parmesan cheese. Pecorino and Manchego would also be a good option.
Did I tell you the wonderful dressing is made with blood orange too? I have also used fennel fronds in the dressing.
Yes, I have used some blood orange in the dressing, and it adds such a nice flavor profile to the dressing.
Make this perfect Spring Salad!
Blood Orange and Fennel Salad
Ingredients
- 2 – 3 blood oranges
- 8 oz. Arugula or greens
- 1 8 oz. Fennel bulb cored and thinly sliced
- 1 small shallot thinly sliced or a small red onion
Dressing/Vinaigrette
- 1/4 cup blood orange juice
- 1/3 cup fennel fronds green part of fennel
- 1/4 cup Extra Virgin Olive oil
- 1 tbsp Red wine vinegar
- 2 tsp honey
- 1 tsp grated ginger
- 1 small clove garlic
- 1/2 tsp salt
- 1/2 tsp black pepper
Garnish
- 1/3 cup pistachios
- 1/3 cup Grated parmesan cheese
Instructions
Dressing
- Squeeze juice with orange membranes in to a bowl. Add juice, olive oil, vinegar, finely chopped fennel fronds, grated ginger and garlic, honey, salt and pepper in a bowl and whisk.
- Peel and cut discs or section of oranges in a bowl, set aside.
- Arrange greens, thinly sliced fennel and onions, or shallots on a platter along with orange segments. Drizzle the dressing. Garnish with nuts and grated parmesan cheese, fennel fronds.
Notes
- The dressing can be prepared in advance and stored.
- If you are transporting this salad for a potluck or get-together, then keep the dressing in a jar and dress it just before serving. It goes without saying, but I want to remind you.