Recipe for Orange and Fennel Salad with Citrus Vinaigrette
Ingredients for Salad:
3 blood oranges (or regular navel oranges) with rind removed and cut into thin slices
1 bulb fennel, washed, dried and thinly sliced, bottom and green leaves removed and discarded
1 head Romaine or other leafy green lettuce
Additional Ingredients:
1 lemon for vinaigrette dressing
1 lime for vinaigrette dressing
Note: When slicing the oranges, collect the juice extracted to use in the vinaigrette.
Ingredients For Citrus Vinaigrette:
1 tsp. fresh orange zest
2 tbsp. fresh orange juice
1 tsp. fresh lemon zest
1 tsp. fresh lime zest
¼ cup rice wine vinegar
1 tbsp. fresh lemon juice
1 tbsp. fresh lime juice
½ cup extra virgin olive oil
1 tbsp. honey
2 tsp. Dijon mustard
1 clove garlic, finely minced
Salt and pepper
Equipment:
Microplane Grater-Zester or any zester you prefer
Directions:
1. Wash the fruit thoroughly and pat dry. Zest each piece of fruit with a microplane grater. Add the specified amount into a glass bowl.
2. Add the remaining vinaigrette ingredients into the bowl and whisk together thoroughly to combine. The Dijon mustard will act as an emulsifier to bind the oil and acidic components together.
3. Arrange the Romaine or other lettuce leaves on each plate and top with alternating slices of fennel and orange. Drizzle entire plate with citrus vinaigrette and season with salt and pepper, to taste. Serve immediately.
Additional Info:
Prep time: 10-15 minutes
Cook time: n/a
Serves: 4
You don’t need to complicate things when you’re working with this classic orange and fennel combination. Because these two flavors are so distinct it is best to let them have center stage when they come together. There may even be times when you won’t want to add a leafy lettuce to this dish.
Also, try to prepare the vinaigrette in advance. Giving this combination of ingredients a chance to meld makes a big difference.
Enjoy this tangy Orange and Fennel Salad with Citrus Vinaigrette!
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