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Fennel & Blood Orange Salad


This fresh, succulent salad with is a refreshing addition to any hearty, protein-based meal.

makes 4

2 fennel bulbs, shaved thinly on a mandoline or with a vegetable peeler

1/4 cup fennel fronds (the wispy green leaves that look like dill from the top of the fennel)

3 tablespoons cilantro leaves

4 blood oranges, skin and pith discarded, cut into thin circles

3 tablespoons extra-virgin olive oil

coarse salt

freshly ground black pepper

1. Toss everything together.

2. Season to taste with salt & pepper.

Don’t let this sit too long before serving or the fennel will lose its nice crunch.

Recipe courtesy of Mario Batali.