Fennel Orange Salad
This is a bright and refreshing Sicilian Fennel Orange Salad with a wonderful orange citrus vinaigrette.
I like to use both Cara Navel Oranges and Blood Oranges, but you could use whatever oranges you have access to.
Equipment: The easiest way to get the very thinly sliced fennel bulb is to use a mandoline food and vegetable slicer. When slicing the fennel, I keep the core in and then pull the core out. Occasionally, I miss a few.
Top with the orange and blood orange slices. Add the thinly sliced fennel and add the fennel fronds on top. Serve with an Orange Citrus Vinaigrette.
To make the Orange Citrus Vinaigrette, in a large bowl, combine rice wine vinegar, orange juice, lemon juice, blood orange juice, orange zest, kosher salt, freshly ground black pepper.
Whisk while slowly adding the olive oil until emulsified. Place the completed salad dressing in a ramekin to serve with the salad.
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[lt_recipe name=”Fennel Orange Salad” summary=”A bright and refreshing Fennel Orange Salad with a wonderful orange citrus vinaigrette.” print=”yes” ingredients=”1 1/2 cups of baby salad greens;1-2 cara oranges;1-2 blood oranges;1 fennel bulb, very thinly sliced;fennel fronds”]Compose your salad. Place the baby salad greens on the plate.;;Top with the orange and blood orange slices.;;Add the thinly sliced fennel and add the fennel fronds on top.;Serve with an Orange Citrus Vinaigrette.[/lt_recipe]
[lt_recipe name=”Orange Citrus Vinaigrette” print=”yes” ingredients=”4 tablespoons rice wine vinegar;1 large orange, juice only;1 lemon, juice only;2 tablespoons blood orange, juice only;1/4 teaspoon orange zest;1/2 teaspoon kosher salt;1/2 teaspoon freshly ground black pepper;5 1/2 tablespoons olive oil” ]In a large bowl, combine rice wine vinegar, orange juice, lemon juice, blood orange juice, orange zest, kosher salt, and freshly ground black pepper.;;Whisk while slowly adding the olive oil until emulsified.;;Place the completed salad dressing in a ramekin to serve with the salad.[/lt_recipe]