Blood Orange and Fennel Salad Blood Orange and Fennel Salad

Blood Orange and Fennel Salad | Food styling by Ashley Denton | Prop styling by Madeleine Johari Image by: Jodi Pudge

Blood oranges add a splash of colour to this winter salad. Choose oranges that feel heavy for their size, and store them in your refrigerator or in a cool, dry place for up to a week.

  • Prep time 15 minutes
  • Total time 15 minutes
  • Portion size 12 servings

Ingredients

  • 3 small blood oranges or Cara Cara navel oranges
  • 3 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 2 teaspoons liquid honey
  • 1 clove garlic , finely grated or pressed
  • 1/4 teaspoon each salt and pepper
  • 1/2 cup extra-virgin olive oil
  • 12 cups torn red or green leaf lettuce
  • 1 small bulb fennel , trimmed, cored and thinly sliced
  • 3/4 cups thinly sliced red onion

Method

Finely grate orange zest to make 1 tsp. Remove remaining peel and pith from oranges; cut oranges crosswise into generous 1/4-inch thick slices. Set aside.

In small bowl, whisk together vinegar, mustard, honey, orange zest, garlic, salt and pepper. Gradually whisk in oil in thin steady stream until well combined. (Make-ahead: Refrigerate in airtight container for up to 5 days.)

In large bowl, combine lettuce, fennel, red onion and oranges. Drizzle with vinaigrette; toss to coat. Serve immediately.

Nutritional facts Per serving: about

  • Fibre 2 g
  • Sodium 82 mg
  • Sugars 5 g
  • Protein 1 g
  • Calories 113
  • Total fat 9 g
  • Potassium 195 mg
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 7 g

%RDI

  • Iron 4
  • Fibre 0.0
  • Folate 12
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 35
  • Vitamin C 37
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lunch & Dinner

Blood Orange and Fennel Salad

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