Winter Citrus Salad with Blood Orange (Printable Version)

Fresh blood orange and fennel combine with greens in a bright citrus dressing.

# What You 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:

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. Serve immediately.

# Expert Hints:

01 -
  • It comes together in fifteen minutes but looks like something from a restaurant
  • The sweet tangy blood oranges balance perfectly against the anise note of fennel
02 -
  • Use a mandoline if you have one for those paper thin fennel slices that make all the difference
  • Do not dress the salad more than thirty minutes before serving or the greens will wilt
03 -
  • Let the citrus come to room temperature before serving for the best flavor
  • Toasted nuts add so much more flavor than raw ones, do not skip this step

Go Back