Fennel Salad + Blood Oranges and Olives
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Bright, crisp, and bursting with citrus flavor 🍊
This salad pairs the refreshing crunch of thinly sliced fennel with peppery arugula, sweet-tart blood orange segments, and briny olives for a lively, balanced bite. A silky citrus vinaigrette made from reduced orange juice and olive oil ties all the flavors together, making it a perfect starter or light, elegant side. Fresh, vibrant, and simple, it’s a salad that feels as special as it tastes. 🥗
Fennel Salad with Blood Oranges, Arugula, and Olives
Yield: 4 servings
3 blood or navel oranges, or a mix of both
1 medium fennel bulb, fronds trimmed, cored, thinly sliced
1/4 small red onion, peeled and thinly sliced
5 ounces baby arugula leaves, washed and dried
2 tablespoons citrus champagne vinegar or white wine vinegar
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup sliced green Sicilian or Manzanilla olives
Trim the peel from each orange to expose the segments. Working over a small mixing bowl to catch the juices, remove the orange segments from the membranes using a sharp paring knife and discard any seeds. Place the orange segments in another small mixing bowl and reserve the juice in the first bowl.
Place sliced fennel in a large salad bowl. Soak the onion slices in ice water for 5 minutes. Drain well, pat dry, and add to the fennel. Add arugula to the salad bowl and toss gently to combine.
Pour the reserved orange juice into a small saucepan. Gently squeeze the orange segments over the saucepan to release additional juice. Heat the saucepan on medium- low heat and simmer juice, reducing to a thin, syrupy consistency, about 2 to 3 minutes. Remove from heat.
Whisk together vinegar and reduced orange juice in a small mixing bowl. While whisking vigorously, drizzle oil into vinegar mixture to form an emulsion. Taste and season with salt and pepper.
To serve, season salad lightly with salt and pepper. Add orange segments to salad. Drizzle salad with enough dressing to lightly coat and toss gently to combine. Top with sliced olives and serve immediately.
Equipment:
small fry pan
mandolin, optional
chef’s knife
cutting board
small bowl of ice water
paring or utility knife, optional
assorted prep bowls
salad or large bowl
tongs
whisk
