BLOOD ORANGE AND FENNEL SALAD

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Blood Orange and Fennel Salad image

Make and share this Blood Orange and Fennel Salad recipe from Food.com.

Provided by Lennie

Categories     Fruit

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

3 blood oranges (use navel oranges if blood oranges are out-of-season)
1 large fennel bulb
4 teaspoons white wine vinegar
4 teaspoons finely chopped fresh basil
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra virgin olive oil

Steps:

  • Use a sharp knife to remove orange peel.
  • Cut oranges into segments, removing all the white pith.
  • Slice end from fennel and remove shoots from top (reserve shoots).
  • If exterior of fennel bulb is marred or discoloured, peel with a vegetable peeler.
  • Cut in half and thinly slice.
  • In a small bowl, whisk together vinegar, basil, garlic, salt and pepper; then whisk in oil.
  • Arrange fennel slices and orange segments on individual serving dishes.
  • Drizzle dressing over salads and garnish with reserved fennel fronds.

Nutrition Facts : Calories 187.2, Fat 13.8, SaturatedFat 1.9, Sodium 179.3, Carbohydrate 16.6, Fiber 4.4, Sugar 9.2, Protein 1.8

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