Blood Orange + Olive + Fennel Salad 🌱🍊
This Blood Orange + Olive + Fennel Salad is equally stunningly beautiful, and oh SO GOOD!
Refreshing, with a really wonderful blend of sweet + tangy that’s full of depth. While it may seem an unlikely combo, brined olives act to intensify the citrus fruit’s natural flavors.
Blood oranges are available December into April in the U.S.
Blood oranges contain antioxidants, vitamins, minerals, and other nutrients that provide many health benefits.
Blood oranges are full of vitamin C. Regularly consuming plenty of vitamin C helps keep your immune system and your white blood cells working efficiently.
Are you familiar with Fennel?
I always forget how much I LOVE fennel until I’m eating it!
Fennel is crunchy and slightly sweet, adding a refreshing contribution to our meals!
Fennel is a very good source of fiber, antioxidants (vitamin C), and phytonutrients – including certain flavonoids that may reduce inflammation and prevent cancer according to some studies I’ve read. Which makes sense…don’t most vegetables and fruits give us that same protection when we’re consistently eating them? (yes..eat up folks!)
Fennel is available at most grocery stores year-round or at the local farmers market when in season.
Look for small, heavy, white bulbs that are firm and free of cracks, browning, or wet, “mushy” spots.
The stalks should be crisp, bright-green fronds.
Just like celery; all the parts of fennel: bulb, stalk, and the fronds, are all completely edible, and will add texture and flavor to soups, stews, salads, slaws, pastas, and skillet meals.
Thinly sliced raw fennel bulb adds a sweet flavor and crunchy texture to your salads.
To slice the bulb, stand it on the root end and cut vertically with a very sharp knife.
Fennel stays good for just a few days in your refrigerator, so use it up quickly; the crisp-sweet flavor diminishes as the fennel dries out.
Make SURE that you actually love the taste of the olive oil that you use for your dressings such as this, because your salad will come out tasting very much like the oil you use (each oil has it’s own unique flavor).
- 3 Tbsps extra-virgin, or light olive oil
- 2 Tbsps red or white wine vinegar
- 1 Tbsp whole grain mustard
- 1 garlic clove, grated
- ½ tsp chili flakes, divided
- sea salt and freshly ground black pepper, to taste
- 3 medium red blood oranges, cut into segments
- ½ cup pitted green olives, sliced on diagonally
- 2 small fennel bulbs, core removed and thinly sliced
- 4 Tbsps fresh herbs such as parsley, basil & mint, chopped
In a small bowl whisk together the oil, vinegar, mustard, garlic, chili flakes, sea salt, & pepper.
Prepare the oranges. Cut off the ends and use a pairing knife to cut and remove the peel and pith.
Holding the orange in your hand over a salad bowl, carefully cut between the membranes into segments. Place orange segments in a glass salad serving bowl.
On a clean cutting board, cut off the root ends of the fennel bulbs. Slice down the center of the fennel bulb.
Place the fennel on its cut side and thinly cut half-moon slices parallel to the root end.
Place the fennel slices into your bowl along with the olives and fresh herbs.
Drizzle your dressing over and toss gently to coat.
Allow your salad to marinate for at least 15 minutes, to allow the flavors to develop.
Serve and enjoy!