Recipes › Salad › Blood Orange and Fennel Salad Recipe

Blood Orange and Fennel Salad Recipe

Recipe by Pedro M. A. Neves

This vibrant Blood Orange and Fennel Salad Recipe brings together the bright acidity of blood oranges with the delicate anise notes of crisp fennel bulb. A traditional Italian preparation that celebrates seasonal citrus and vegetables, it offers a refreshing balance of sweet, tart, and herbaceous flavors. Perfect as a light appetizer or palate-cleansing side dish, this salad requires no cooking and comes together in minutes.

Ingredients

• 3 blood oranges (about 600 g), segmented and juiced
• 1 fennel bulb (about 300 g), thinly sliced on a mandoline
• 2 tablespoons (30 ml) extra virgin olive oil
• 1 tablespoon (15 ml) red wine vinegar
• 1 tablespoon (15 ml) fresh lemon juice
• 1/2 teaspoon (2.5 g) sea salt
• 1/4 teaspoon (0.5 g) black pepper
• 2 tablespoons (8 g) fresh mint leaves, torn
• 2 tablespoons (10 g) toasted fennel seeds, lightly crushed
• 1 tablespoon (15 g) Parmigiano-Reggiano shavings

Instructions

1. Segment the blood oranges by cutting away the peel and white pith with a sharp knife, then carefully slice between the membranes to release individual segments. Reserve any juice that collects during segmentation.

2. Trim the fennel bulb by removing the stalks and fronds at the top, then slice the bulb vertically in half. Using a mandoline or sharp knife, thinly slice the fennel halves into paper-thin, uniform slices.

3. In a small bowl, whisk together the reserved blood orange juice, extra virgin olive oil, red wine vinegar, lemon juice, sea salt, and black pepper until fully combined.

4. Place the sliced fennel in a large shallow serving bowl or on a large plate, creating an even layer.

5. Arrange the blood orange segments over the fennel in a visually appealing pattern, overlapping them slightly.

6. Pour the prepared vinaigrette evenly over the salad, allowing it to coat both the fennel and citrus.

7. Scatter the torn fresh mint leaves over the top of the salad.

8. Sprinkle the toasted, crushed fennel seeds across the entire salad for textural contrast and anise flavor.

9. Top with thin Parmigiano-Reggiano shavings using a vegetable peeler or cheese slicer.

10. Allow the salad to sit for 5 minutes before serving to allow the flavors to meld, then serve immediately on chilled plates.

Substitutions

• For a vegan version, replace Parmigiano-Reggiano shavings with toasted pine nuts or sunflower seeds for added richness
• Swap red wine vinegar with white wine vinegar or champagne vinegar for a lighter, more delicate acidity
• Substitute fresh mint with fresh basil or flat-leaf parsley if preferred
• Use regular orange or grapefruit segments if blood oranges are unavailable, adjusting the visual appeal

Tips

• Prepare the fennel slices just before serving to prevent them from becoming limp; do not dress the salad more than 10 minutes ahead of eating
• Chill the plates in the refrigerator for 15 minutes before plating to keep the salad cool and refreshing
• Toast the fennel seeds lightly in a dry pan for 1-2 minutes before crushing to intensify their aromatic quality

This salad reflects the Italian tradition of celebrating seasonal ingredients, particularly during winter months when blood oranges reach peak ripeness in Sicily and southern Italy. The combination of citrus with fennel and Parmigiano-Reggiano is a hallmark of elegant Italian antipasti, emphasizing simplicity and the quality of fresh, local produce.

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