Winter Citrus Salad Fennel (Printable)
Bright winter flavors from blood orange, fennel, and peppery greens combine in a vibrant dish.
# What You'll Need:
→ Citrus
01 - 3 blood oranges, peeled and sliced into rounds
02 - 1 large navel orange, peeled and sliced
03 - 1 pink grapefruit, peeled and segmented
→ Vegetables
04 - 1 medium fennel bulb, trimmed, cored, and thinly sliced (reserve fronds for garnish)
05 - 4 cups arugula or mixed baby greens
06 - 1 small shallot, thinly sliced
→ Dressing
07 - 3 tbsp extra-virgin olive oil
08 - 1 tbsp fresh lemon juice
09 - 1 tsp honey or maple syrup
10 - 1/2 tsp Dijon mustard
11 - Salt and freshly ground black pepper, to taste
→ Garnish
12 - 2 tbsp toasted pistachios or sliced almonds
13 - Fennel fronds, chopped
# How to Make It:
01 - In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until emulsified.
02 - Arrange the arugula or mixed greens on a large platter or in a salad bowl.
03 - Layer the blood orange, navel orange, and grapefruit slices over the greens.
04 - Scatter the sliced fennel and shallot over the citrus.
05 - Drizzle the dressing evenly over the salad.
06 - Sprinkle with toasted pistachios or almonds and chopped fennel fronds to garnish. Serve immediately.
# Expert Advice:
01 -
- The colors alone will make you feel like you're eating sunshine
- That unexpected sweet-anise combo makes people stop mid-bite and ask what's in it
02 -
- I learned the hard way that over-dressing this salad makes the citrus segments sad and soggy
- Getting your fennel slices paper-thin is the difference between a good salad and one people talk about for weeks
03 -
- A mandoline will change your fennel life if you're comfortable using one, otherwise just take your time with a sharp knife
- Room temperature citrus releases more juice and has better flavor, so let everything sit out for about 20 minutes before slicing