Blood Orange and Fennel Salad

  • Prep Time: 25 mins
  • Total Time: 25 mins
  • Servings: 4
  • About This Recipe

    “Untried by me; posted in response to a request for fennel recipes :-)”


  • 3blood oranges( use navel oranges if blood oranges are out-of-season)
  • 1largefennel bulb
  • 4teaspoonswhite wine vinegar
  • 4teaspoonsfinely chopped fresh basil
  • 1clovegarlic, minced
  • 1/4 teaspoonsalt
  • 1/4 teaspoonfreshly ground black pepper
  • 1/4 cupextra virgin olive oil
  • Directions

  • 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.
  • Reviews

  • “I love this recipe. Perfect spring salad. I used champaine vinager and a bit more salt. Nice crunch and sweet and tangy. Thanks for posting the recipe.”

  • “Saw Jamie oliver do this one on TV.Forgot the recipe. and found it here. Nice one. Good with BBQ/Grill etc.”