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Lilly’s Table

 
 
Cranberry & Candied Walnut Salad
Bouillabaisse Seafood Stew
© Lillys-Table.com Photo of Fennel & Blood Orange Salad
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

10 mins

Time
Estimate
10 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Fennel & Blood Orange Salad

from Bouillabaisse with Saffron Rouille & Salads, the Week of December 15, 2013.
View the previous or next recipe for this meal.

A Sicilian favorite tosses together these two ingredients for a simple, elegant salad. But, if you insist on lettuce, go for it. Just plop these sweet, floral, licorice-y flavors on top. You may even consider something bitter as the leafy green, such as arugula to balance the sweetness.

Ingredients

  • 1 fennel bulb, about 1 pound
  • 3 blood oranges, or regular navel oranges
  • 1 tablespoon extra-virgin olive oil, or more to taste
  • 1 pinch salt, or more as needed
  • 1 pinch black pepper

Serving Size: 2 People

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Preparation Instructions

Slice the fennel, paper thin. If you have a mandolin, you may want to whip it out for this purpose. If you have long strips of fennel cut them in more bite-size pieces, each about 2-3 inches long.

Juice one of the blood oranges. Toss the fennel in the juice.

Segment the blood oranges: slice off the skin, including the white pith until the crimson-orange flesh is exposed. Cut in half and then again into thin slices, in little fan shapes.

Toss the orange segments with the fennel, olive oil, salt and pepper.