Blood Orange and Fennel Salad 🥗
Preparation Time: 25 minutes
Servings: 4
Ingredients:
- 3 blood oranges
- 1 fennel bulb
- 4 tablespoons white wine vinegar
- 4 fresh basil leaves
- 1 clove garlic
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup extra virgin olive oil
Instructions:
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Prepare the Oranges:
- Use a sharp knife to carefully remove the peel from the blood oranges.
- Cut the oranges into segments, ensuring to remove all the white pith. Set aside.
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Prepare the Fennel:
- Slice off the end of the fennel bulb and remove any shoots from the top, reserving them for garnish.
- If the exterior of the fennel bulb is marred or discolored, peel it using a vegetable peeler.
- Cut the fennel bulb in half and thinly slice it. Set aside.
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Prepare the Dressing:
- In a small bowl, whisk together the white wine vinegar, torn basil leaves, minced garlic, salt, and black pepper.
- Slowly drizzle in the extra virgin olive oil while whisking continuously until the dressing is emulsified.
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Assemble the Salad:
- Arrange the sliced fennel and orange segments on individual serving dishes.
- Drizzle the prepared dressing over the salads, ensuring each portion is evenly coated.
- Garnish the salads with the reserved fennel fronds for a fresh and vibrant finish.
Nutritional Information (per serving):
- Calories: 187.2
- Fat: 13.8g
- Saturated Fat: 1.9g
- Cholesterol: 0mg
- Sodium: 179.3mg
- Carbohydrates: 16.6g
- Fiber: 4.4g
- Sugar: 9.2g
- Protein: 1.8g
This Blood Orange and Fennel Salad is a delightful combination of sweet citrus and crisp, aromatic fennel, brought together with a zesty basil vinaigrette. It’s perfect as a light lunch or a refreshing side dish for any occasion. Enjoy the burst of flavors and textures in every bite!
