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Blood Orange & Fennel Salad

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

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!

Ingredients

Vinaigrette

Salad

Instructions

  1. Segment the blood oranges, squeezing every last drop of that blood orange juice out as well.
  2. Whisk together the blood orange juice, honey, vinegar, olive oil, salt and pepper.
  3. 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.
  4. Thinly slice the fennel, preferably on a mandolin if you have one.
  5. 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

Keywords: Blood Orange & Fennel Salad, Healthy Salad, Winter Salad