Food > Recipe Directory > Courses/Meal Type > Salad > Blood Orange and Fennel Salad
Blood Orange and Fennel Salad Recipe
Blood Orange and Fennel Salad
This fresh, light salad sets the tone nicely for the dishes to follow.
Ingredients
- 3 blood oranges or navel oranges
- 1 large fennel bulb
- 4 tsp (20 mL) white wine vinegar
- 4 tsp (20 mL) finely chopped basil
- 1 clove garlic, minced
- ¼ tsp (1 mL) each salt and pepper
- ¼ cup (50 mL) extra-virgin olive oil
Preparation
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. If exterior of bulb is marred or discoloured, peel with a vegetable peeler. Cut in half and thinly slice.
Whisk vinegar with basil, garlic, salt and pepper. Whisk in oil. Arrange fennel slices and orange segments on serving dishes. Drizzle dressing over salads and garnish with reserved fennel fronds.
Makes 4 servings.
- Serving(s)
- 4
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Source
Homemakers Magazine: Feb/March 2002
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