Project Description

Fennel and Blood Orange Salad

A unique and colorful melange of flavors make a beautiful and delicious salad!

  • ½ red onion

  • 2 blood and/or navel oranges

  • 2-3 fennel bulbs (about 1 lb after trimming)

  • 6 dry-cured black olives

  • 3 Tbsp olive oil

  • Juice of 1 lemon

  • ¾ tsp kosher salt

  • 1 tsp chopped, fresh mint leaves

  • Freshly ground black pepper to taste


Peel onion and slice as thinly as possible. Place in a bowl of cold water, cover and refrigerate. Cut peel off of oranges, removing membrane as you go. Carefully cut segments out of the connecting membrane. Collect juice in one bowl and place segments in another. Cut fennel bulbs lengthwise into quarters, and trim the core. Leave just enough core to keep the layers together. Slice quarters as thinly as possible. Slice olive flesh off the pits. Whisk together olive oil, lemon juice, and salt. Drain onions and toss with fennel. Place in a shallow salad bowl or on a platter. Drizzle with reserved orange juice, arrange oranges on top, and sprinkle with olives and mint. Dress salad and serve immediately.