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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.
Prep Time15 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: blood orange, citrus salad, orange and fennel salad, salad
Servings: 4 servings

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.