Winter Citrus Salad Blood Orange (Print version)

A refreshing blend of blood orange, fennel, and leafy greens with a tangy citrus dressing.

# Ingredient List:

→ Citrus

01 - 3 blood oranges, peeled and sliced into rounds
02 - 1 large navel orange, peeled and sliced
03 - 1 pink grapefruit, peeled and segmented

→ Vegetables

04 - 1 medium fennel bulb, trimmed, cored, and thinly sliced (reserve fronds for garnish)
05 - 4 cups arugula or mixed baby greens
06 - 1 small shallot, thinly sliced

→ Dressing

07 - 3 tbsp extra-virgin olive oil
08 - 1 tbsp fresh lemon juice
09 - 1 tsp honey or maple syrup
10 - 1/2 tsp Dijon mustard
11 - Salt and freshly ground black pepper, to taste

→ Garnish

12 - 2 tbsp toasted pistachios or sliced almonds
13 - Fennel fronds, chopped

# How To Make It:

01 - In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until emulsified.
02 - Spread the arugula or mixed greens on a large platter or in a salad bowl.
03 - Arrange the blood orange, navel orange, and grapefruit slices over the greens.
04 - Scatter the sliced fennel and shallot evenly over the citrus.
05 - Drizzle the prepared dressing evenly over the entire salad.
06 - Sprinkle with toasted pistachios or almonds and chopped fennel fronds. Serve immediately.

# Expert Advice:

01 -
  • Its like having a bright spot on a gray winter day when nothing else feels fresh or alive
  • The combination hits every perfect note sweet, tangy, crisp, and refreshing without any heavy ingredients
02 -
  • Citrus releases water as it sits, so dress this right before serving or you'll end up with a puddle at the bottom of your bowl
  • Room temperature citrus has way more flavor than cold from the fridge, so let everything sit out for about 20 minutes
03 -
  • Use a serrated knife to cut your citrus, it glides right through without squishing everything
  • Supreme your citrus for the most elegant presentation, but rounds work beautifully too

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