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    You are here: Home / Recipes / Menu / Salads / Blood Orange & Fennel Salad

    Blood Orange & Fennel Salad

    Feb 7, 2019 · 24 Comments

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    It’s a marvelously magenta blood orange and fresh fennel salad with a complex range of bitter, sweet, salty and tangy flavors that can brighten up even the greyest of winter days!

    Blood Orange and fennel salad with chicories, pistachios, shredded cheese, mint and shallots on a black plate with a fork.

    Why this Recipes Works

    • The sweetness and tartness of the blood oranges is balanced by the bitterness of the chicories, the saltiness of the ricotta salata, and the brightness of the citrus vinaigrette.
    • We make full use of every last drop of the blood oranges’ flavor, using them 2 ways (segmented for the salad & juiced for the vinaigrette).
    • This healthy seasonal salad is a much welcome crunchy and bright palette refresher during the depths of these cold winter months.

    It’s the salad that celebrates the fresh ingredients of the cold winter months… and reminds me that winter will not last forever. Phewwww!!!

    What Are Chicories

    Chicories are closely related to lettuces. They’re a varied group and all share a bitter edge. They’re cool weather crops, providing a lot of flavor to fall and winter meals. They include Belgian endive, curly endive, escarole, and radicchio.

    Ingredient shot of radicchio leaves.

    I have a newfound appreciation for these beautiful bitter leaves. I’ve started craving how they cut through the rich and heavy food of the winter months. A palette cleanser at its best!

    Does Fennel have a bad rap?

    If you think you’re not a fennel person, I *strongly* urge ya to try again! I can't tell ya how many times clients tell me that they don’t like fennel only to try it in one of my dishes and loveeee it!!! No clue why fennel has gotten has such a bad rap. It’s so damn refreshing. So if ya think ya don’t like it, please slice it super thin and try it again in this salad!

    Welcome to My (Artistic) Process

    I’m doing this post a bit differently and sharing my process both developing this salad recipe and getting that hero shot. I went through 2 very similar iterations and shoots of this dish that just didn’t quite cut it. Instead of forgetting about those failed attempts, I’m sharing them here in the hopes of helping and inspiring you through your process. Yaya for inspiring others!

    *** And yes, I prob shouldn’t take the camera out til I’m done with all the recipe testing… but I just can’t help it…

    The starting point: I wanna develop a blood orange & fennel salad recipe.

    Attempt  #1:

    Ingredient shot with blood oranges, fennel, chicories, pistachios, shallots, mint, the vinaigrette, salt and pepper.
    Blood Orange & Fennel Salad with chicories, ricotta salata, pistachios and mint in a large dark bowl.
    Thoughts:
    • Shallots are too strong ~ lets marinate them in the dressing!
    • I want my fennel thinner ~ mandolin is coming out!
    • Finial dish shot: simply ain't working for me.
    • And that lettuce is so damn beautiful… let’s capture it individually!

    Attempt #2:

    Ingredient shot, blood oranges, fennel, chicories, shallots marinated in the vinaigrette, ricotta salata, salt and pepper.
    Blood Orange & Fennel Salad with chicories, pistachios, ricotta salata, and mint in a big white bowl.
    Thoughts:
    • Drooling looking at the marinating shallots ~ stoked on my idea ~ yum!
    • Shit?! As soon as I finished this shot I saw the bowl of the beautifully specked lettuce that I had just shot individually… and realized I forgot to include it in the ingredient shot! And the mint too! Time for a redo!
    • Final shot: realize I wanna shred my cheese. The ricotta salata slices just ain't working for me.

    Ingredient shot of castelfranco chicory.

    Attempt #3:

    Ingredient shot of blood oranges, fennel, chicories, mint, ricotta salata, shallots marinating in vinaigrette, salt and pepper.
    LOVE!
    Blood Orange and fennel salad with chicories, pistachios, shredded cheese, mint and shallots on a black plate with a fork. Up close side angle shot.
    LOVE!

    Thoughts:

    • Score! I love it!
    • Full disclosure: I forgot the fennel in the final dish shot!!!! Let’s just pretend its hiding underneath all those gorgeous chicories. Okay?! Ok! Good. Glad we sorted that out.

    How to Make this Recipe

    Wash lettuce, segment citrus, whisk vinaigrette, thinly slice shallots and marinade in vinaigrette, thinly slice fennel, shred cheese, tear mint, assemble, dress, season, viola ~ all done!

    Cooks Tips

    • Pick oranges that are firm to the touch and feel heavy for their size.
    • How to segment citrus: cut the top and bottom off so the citrus sits flat, cut the skin deep enough off to expose the flesh and carefully cut out the segments from the membrane, holding the fruit over a bowl to catch the juices (and use for the vinaigrette).
    • Don’t worry if you can’t find blood oranges! Sub ruby red grapefruit or pretty pink cara cara oranges instead (or a combo!)
    • Any kind of chicories (or a combo) works!
    • If you have a mandolin, now is the time to use it! Slice that fennel nice and thin.

    Blood Orange and fennel salad with chicories, pistachios, shredded cheese, mint and shallots on a black plate with a fork.

    Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with #wavesinthekitchen. You can also follow me on Facebook, Instagram and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!

    Let’s Makes Waves in the Kitchen!

    Blood Orange and fennel salad with chicories, pistachios, shredded cheese, mint and shallots on a black plate with a fork.
    On the top, its an ingredient shot showing all the individual blood orange & fennel salad ingredients and on the bottom its the finished salad arranged on a black plate.
    Blood Orange and fennel salad with chicories, pistachios, shredded cheese, mint and shallots on a black plate with a fork.
    Print Recipe
    5 from 10 votes

    Blood Orange & Fennel Salad

    It’s a marvelously magenta blood orange and fresh fennel salad with a complex range of bitter, sweet, salty and tangy flavors that can brighten up even the greyest of winter days!
    Prep Time20 mins
    Total Time20 mins
    Course: Appetizer, Salad
    Cuisine: Californian
    Servings: 4

    Ingredients

    Salad

    • 4 cups leaves from chicories endive, escarole, frisee, Treviso, radicchio or a mix
    • 6 blood oranges cut into segments
    • 2 fennel very thinly sliced
    • 4 ounces ricotta salata shredded
    • 1/3 cup pistachios lightly toasted
    • 1 shallots very thinly sliced
    • handful mint leaves chiffonade
    • flaky sea salt to taste
    • pepper to taste

    Vinaigrette

    • juice from segmented oranges
    • 1 tablespoon champagne vinegar add more to taste
    • 1/4 cup olive oil
    • 1 tablespoon honey
    • flaky sea salt to taste
    • pepper to taste

    Instructions

    • Segment the blood oranges, squeezing every last drop of that blood orange juice out as well.
    • Whisk together the blood orange juice, honey, vinegar, olive oil, salt and pepper.
    • Thinly slice the shallots and marinade in the vinaigrette while you prepare the rest of the ingredients. Ideally, the can chill in the vinaigrette at least 20 minutes.
    • Thinly slice the fennel, preferably on a mandolin if you have one.
    • Wash & dry chicory leaves. Toss them with 2-3 tablespoons of vinaigrette to coat them lightly. Spread on a platter or divide among 4 shallow bowls. Scatter with fennel, citrus, pistachios, cheese and mint. Drizzle with a little more dressing and sprinkle with a bit of flaky sea salt and black pepper. Enjoy right away.

    Notes

    • Pick oranges that are firm to the touch and feel heavy for their size.
    • How to segment citrus: cut the top and bottom off so the citrus sits flat, cut the skin deep enough off to expose the flesh and carefully cut out the segments from the membrane, holding the fruit over a bowl to catch the juices (and use for the vinaigrette).
    • Don’t worry if you can’t find blood oranges! Sub ruby red grapefruit or pretty pink cara cara oranges instead (or a combo!)
    • Any kind of chicories (or a combo) works!
    • If you have a mandolin, now is the time to use it! Slice that fennel nice and thin.
    « Citrus & Fresh Herb Roasted Salmon
    Amaretto & Mascarpone Cheesecake »

    Reader Interactions

    Comments

    1. Linda says

      February 20, 2019 at 9:00 pm

      5 stars
      Sounds like the perfect recipe for this time of year and I love to use the blood oranges when they come in season. And the salad looks gorgeous with all those contrasting colors. Can't wait to get this one on my table.

      Reply
      • Daniela says

        February 24, 2019 at 11:33 pm

        Awesome Linda I’m so stoked to hear that! And thanks so much for the super sweet words :). Please do let me know how it goes when ya make it... I’d absolutely love to hear!!!

        Reply
    2. Carrie | Clean Eating Kitchen says

      February 21, 2019 at 3:19 pm

      5 stars
      I love the flavor combination in this salad - looks like the perfect balance of sweet and bitter! Your photos are stunning too!

      Reply
      • Daniela says

        February 23, 2019 at 5:31 pm

        Yes it is and thank you so much!!! Love and appreciate your feedback :). 💜😘

        Reply
    3. Tammy says

      February 21, 2019 at 5:53 pm

      5 stars
      I love the bts look at your creative process....I love comparing my first set from my second as well..sometimes I'll have multiple reshoots and it's always so interesting to see how each is different. You learn a lot from yourself when you look at it objectively. Your salad is absolutely stunning by the way. I love the blood orange and fennel combo . It all comes together beautifully with the red leaves....I'd love this right now!

      Reply
      • Daniela says

        February 23, 2019 at 5:31 pm

        You are too kind! Adore your feedback on my process and thanks so much for the sweet words on my salad :). And agreed on learning from reshoots! 💗😘

        Reply
    4. Alisha Rodrigues says

      February 22, 2019 at 11:21 am

      5 stars
      This salad has so much goodness. I love how beautiful it looks, those bright colors with the perfect combination of flavors feel so right

      Reply
      • Daniela says

        February 23, 2019 at 5:29 pm

        Awesome! I wanna hear more about these fancy salads of yours :). Stoked this made the list! Please let me know how it goes! 💜😘

        Reply
    5. Veena Azmanov says

      February 22, 2019 at 12:05 pm

      5 stars
      We love salads, and therefore make an attempt to try fancy salad recipes at least once a week. This one is definitely on my list, I'm drooling over how delicious this looks.

      Reply
    6. Karyl says

      February 24, 2019 at 2:56 pm

      5 stars
      What a beautiful salad! I am in the “don’t like fennel” camp, but I’m also willing to give it another shot. I love blood oranges but sadly can never find them in my town.

      Reply
      • Daniela says

        February 24, 2019 at 11:32 pm

        What town is that??? They’re everywhere by me this time of year but I also realize that’s a perk of living in Cali... and yes give fennel another shot! If you have a mandolin I suggest cutting it as thin as possible :). 😘

        Reply
    7. Lorie says

      February 25, 2019 at 1:44 am

      5 stars
      Citrus season and blood oranges for the win!! Love blood oranges in my salads and this one sounds incredible!

      Reply
      • Daniela says

        March 01, 2019 at 6:10 pm

        Thank ya so much Lorie!!! Reslly appreciate the feedback and would love to hear your thoughts if ya make it :).

        Reply
    8. Anne Murphy says

      February 25, 2019 at 2:19 am

      5 stars
      I'm still looking for blood oranges - so intriguing!

      And I love your discussion of the pictures... Every ingredients is so individually beautiful!

      Reply
      • Daniela says

        March 15, 2019 at 5:04 pm

        Thank ya so much Anne! It's exactly feedback likes yours that keeps me going :). Any luck with the blood oranges?

        Reply
    9. Nicole says

      February 25, 2019 at 2:42 am

      i can't get over how gorgeous your photos are. I wouldn't be able to eat this salad because of how pretty it looks .

      Reply
      • Daniela says

        March 01, 2019 at 6:09 pm

        You are too kind Nicole!!! It’s exactly comments like yours that keep me going! Thank you :). But I do disagree... I do think you’d be able to eat it... it’s so super good! 🍊💜🌱

        Reply
    10. Kari Heron | Chef and Steward says

      February 24, 2019 at 7:56 pm

      This has got to be among the best looking salad pics I have ever seen! Your photography is so darn dreamy! Wow! Like really, wow! Had to leave a comment. All that work really paid off!

      Reply
      • Daniela says

        February 24, 2019 at 11:30 pm

        Thank ya so much Kari!!! Your comment just made my day :)! Really appreciate it! It’s comments like your that motivate me to keep going, and learning and improving!!! 💜😘

        Reply
    11. Jagruti Dhanecha says

      February 25, 2019 at 11:23 am

      5 stars
      People who say salads are bland and boring, they need to check out this recipe. Such a refreshing and colourful salad, can't wait for the spring now:)

      Reply
      • Daniela says

        March 01, 2019 at 6:14 pm

        Thank ya so much Jagruti! And I'm def not one to say salads are bland or boring! It's the very best of the winter seasons ingredients :).

        Reply
    12. Jordan says

      February 25, 2019 at 8:56 pm

      5 stars
      I absolutely love fennel – I can't believe some folks don't like it! The combo of blood orange and fennel sounds SO good. I've never thought to combine the two.

      Reply
      • Daniela says

        March 01, 2019 at 6:08 pm

        Thank ya so much and I *highly* suggest ya try it!!! Blood orange & fennel is a match made in heaven thinks me :). 🍊💜🌱

        Reply

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    Meet Daniela

    VEGGIES ARE SEXY 

    Hi, I'm Daniela - a Los Angeles based food photographer and creative director. I began my career as a chef with a passion for sourcing colorful produce from local markets. I love emphasizing the beauty of real food with my images. I’m also a food stylist and recipe developer with a gorgeous prop-filled studio in Venice, California.

    Daniela Gerson Photography

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