Blood Orange and Fennel Salad
This blood orange and fennel salad is a delicious way to take advantage of citrus season. It's simple, refreshing and really just brightens up a winter day!
SERVINGS 2 servings
Ingredients
- 1 medium fennel bulb
- 2-3 medium blood oranges
- 1/4 cup finely sliced red cabbage
- 2 tbsp fresh lemon juice
- Extra-virgin olive oil
- 2 tbsp roughly chopped pistachios
- Mint leaves, roughly chopped or torn
- Flaked sea salt
Instructions
- Trim the stalks from the fennel, reserving some of the leafy fronds for garnishing. Halve the bulb lengthwise and remove the core. Thinly slice, or shave using a mandolin. Toss sliced fennel with half the lemon juice and set aside.
- Cut rind from oranges and slice into rounds.
- Layer the fennel, red cabbage and orange slices.
- Drizzle with olive oil and the remaining lemon juice. Sprinkle with sea salt and top with pistachios, fresh mint leaves and fennel fronds.
Did you make this recipe?Let me know how it was!