Cook this recipe
and give it a try!

Notch
Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 
 
Brown Butter Fish
Carrot Baked Brown Rice
© 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 Brown Butter Fish with Baked Carrot Rice & Fennel Blood Orange Salad, the Week of January 19, 2014.
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

Share

 

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.