Earthy, bittersweet blood oranges have a short season in late winter. I like to take advantage of that time to enjoy their bounty. This blood orange salad takes pungent, delicious ingredients and throws them into a vibrant dish that will delight your taste buds and visual senses. This recipe also works with navel oranges and tangerines, so no worries if you don’t have access to blood oranges in your area. Enjoy!
Ingredients
Ingredients
- 2 Tbsp extra virgin olive oil
- 1 tsp Lemon juice
- 1 tsp honey
- 1 tsp water
- 1/2 small clove Garlic, grated Crushed
- 1 bulb Fennel Sliced paper thin
- 4-5 Blood Oranges/Naval Oranges A combination
- 1 - 2 Burrata Balls (or 4 separate ones if you're making separate plates per person)
- Coarse sea salt
- Ground black pepper
To Dress
- 1-2 Tbsp Pistachios Chopped
- 1-2 Tbsp Micro Greens
- Fennel Fronds Optional
Servings: people
Instructions
- Dressing
- Heat the oil on medium-low in a small saucepan with honey, water, garlic, and a teaspoon of salt.
- Remove once it begins to simmer.
- Stir in lemon juice, remove the garlic clove and set aside.
- Assembling the salad
- Cut the fronds off the fennel and slice the rest thinly with a mandolin or vegetable peeler.
- Add the fennel to a bowl, dress with a squeeze of fresh orange juice, and season with salt and pepper.
- On a platter (or four separate smaller plates), spread a layer of the fennel.
- Trim off the tops and bottoms from the oranges.
- Cut down the sides of the oranges, following their natural curve, to remove the skin and white pith. Cut into 1/2 to 3/4 inch slices.
- Divide the orange slices over the plate(s), slightly overlapping, on top of the fennel, and place a burrata ball on top.
- Spoon the dressing over the cheese and oranges.
- Top with chopped pistachios, micro-greens, fennel fronds, and a few thin slices of fennel to serve. Enjoy!
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