This Orange and Fennel Salad is my take on a seasonal classic hailing from Sicily. A late winter salad that is generally made with blood oranges, it’s not just healthy and super simple to make: it’s truly stunning.

When you are using orange zest in a recipe like this cake, it’s very important to use organic oranges. You are welcome to use them here, too, but because this salad features peeled oranges, I think it’s okay to use conventional varieties.

blood orange

I chose a combination of non-organic Moro and Cara Cara oranges that are sold under the Sunkist label.

The Moros are a lovely dark red, and the Cara Caras are deeply orange. Both are super high in immune-boosting anti-oxidants and are available in markets where I live here in New York. They are very reasonably priced and delicious, so if you see them, I suggest buying them at once! If you can’t find any suitable specialty oranges, you can go ahead and use navel oranges, though.

My oranges were small-medium sized, so I used three, but you might only need two if your oranges are very large. I did not happen to have any on hand, but I think adding some arugula or a little minced red onion or shallot to this salad would be nice…

Orange and Fennel Salad

Serves 1-2

Ingredients:

*1/2 large fennel bulb, trimmed, peeled and very thinly sliced
*3 oranges
*3 tablespoons minced fresh parsley
*1 tablespoon olive oil
*juice from 1/2 lemon or Meyer lemon
*coarse sea salt and freshly ground black pepper

Directions:

1. Using a very sharp knife, peel the oranges. Make sure to remove all of the pith. Cut the oranges into cross-wise slices and then cut each slice in half. Remove and discard any seeds.

2. Arrange the fennel and orange on a serving plate and scatter the parsley on top. Drizzle with the olive oil and the lemon juice, and season with the salt and pepper.

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This post is linked to Real Food Wednesdays over at Kelly the Kitchen Kop; it is also linked to Simply Sugar and Gluten Free’s Slightly Indulgent Tuesday!

 

9 Comments

  1. 1

    Ed Schenk — March 10, 2010 @ 6:18 am

    Great combination of flavors!

  2. 2

    Aubree Cherie — March 10, 2010 @ 6:57 am

    This MUST be tasty because in my opinion any food this beautiful has to also taste heavenly!

  3. 3

    Ciaochowlinda — March 10, 2010 @ 2:39 pm

    This is a feast for eyes as well as the stomach. beautiful colors.

  4. 4

    Amanda — March 14, 2010 @ 3:29 pm

    I am definitely looking for those oranges on my next trip!

  5. 5

    megan — March 14, 2010 @ 4:08 pm

    I’ve just learned of the cara cara and love them but haven’t seen the moro. I’ll be on the look out!

  6. 6

    Barbara @ moderncomfortfood — March 15, 2010 @ 2:53 am

    What a stunning recipe, Winnie, which I’ll try tonight! And I’ve got organically-grown oranges and fennel in the garden now and was mulling over how to use them together just last night. Many thanks for this post.

  7. 7

    Amy @ Simply Sugar & Gluten Free — March 17, 2010 @ 12:43 pm

    Who doesn’t love fennel? It’s one of my favorite veggies and it’s incredible with so many things – I just made a chickpea stew with fennel, leeks, and harissa. And the deep red blood orange is stunning – and like you said – jam packed with anitoxidents.

  8. 8

    deeba — March 19, 2010 @ 2:06 am

    WOW … how colourful and refreshing this is. Beautiful colours! I’d love me a bowl just now!

  9. 9

    Slightly Indulgent Tuesday – 3/16/10 : Simply Sugar & Gluten-Free — March 22, 2010 @ 7:48 am

    [...] (Homemade Reese’s/PB Cups Sugar-Free) 19. Iris at The Daily Dietribe: Fruit Roll Ups20. Winnie@Healthy Green Kitchen (Orange and Fennel Salad)21. Bettie@Wineablegifts (Midnight Brownies)22. [...]

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