This fennel and blood orange salad recipe is healthy, delicious, and perfect for Wintertime. This fennel and blood orange salad is something you probably would see at a New American restaurant for $18 — but you can make this at home for less than $5!
We are not done with winter citrus yet!! this is savory/sweet/crunchy/salty/acidic delight is good for breakfast, a light lunch, or a side. shaving the fennel thin and then topping with bright sherry vinegar cuts down on the black licorice notes.
Mimi Newman Fennel and blood orange salad
- 1 fennel bulb leaves and stems trimmed off
- 2 oranges
- 1 shallot peeled and cut into paper-thin slices
- 10 mint leaves
- ¼ cup pistachios
- 1 tablespoon sherry vinegar
- 1 tablespoon olive oil
- flaky salt
- trim the fennel – remove the fronds, cut off the bottom, and peel the outer leeves. shave the fennel on a mandoline.
- toss with mint leaves, shallot, and nuts
- finish with evoo, vinegar, salt and pepper.
Serves 1 as a main course, 2 as a side Sodium: 130mgCalcium: 276mgVitamin C: 174mgVitamin A: 1455IUSugar: 27gFiber: 18gPotassium: 1899mgCalories: 437kcalSaturated Fat: 3gFat: 22gProtein: 9gCarbohydrates: 58gIron: 4mg