Blood Orange and Fennel Salad with Maple and Blood Orange Dressing

 

blood orange salad recipe

This fresh & light salad is the perfect way to highlight the beautiful flavours & colours of blood oranges. Blood oranges taste fantastic with fennel, fresh dill & the slightly sweet dressing that ties this salad all together.

INGREDIENTS

Dressing:

METHOD

  1. Using a mandoline slicer, finely slice the fennel bulb and place in a mixing bowl along with the rocket and roughly chopped dill fronds. Using a paring knife, cut the skin off the blood oranges and slice them into thin slices. Add the blood oranges to the salad when serving to prevent the salad from going pink while you make the dressing.
  2. To make the dressing, place all the ingredients into a small jar with a lid and shake well. If you prefer a slightly sweeter dressing, add a little extra dash of maple syrup and adjust to your taste.
  3. Dress the salad and serve on a flat plate to show off the lovely colours of the blood oranges peaking through the salad. 
  4. Serve with the roughly chopped pistachio nuts sprinkled over the top.

 

Recipe and photos by Bonnie Coumbe. See her website here and Instagram here.

 

Ingredients for Blood Orange and Fennel Salad with Maple and Blood Orange Dressing

Fennel (each)

$2.29 ea
 

Salad - Wild Roquette - Prepack (120g)

$4.49 ea
 
 
 
 
 

Dill (bunch)

$2.99 ea
 
 
 

Simon Johnson White Balsamic Vinegar 500ml

$11.69 ea
 

Cornwell - White Vinegar (750ml)

$2.99 ea
 
 

Rosto - Extra Oomph Olive Oil (750mL)

$15.99 ea
 

Colavita - Oil Olive (500mL)

$8.49 ea
 
 

Colavita - Extra Virgin Olive Oil (1L)

$19.49 ea
 

Colavita Extra Virgin Olive Oil 3L

$0.00 ea
 

Colavita - Extra Virgin Olive Oil (500mL)

$10.49 ea
 

Himalayan Pink Rock Salt 300g Bag

$5.29 ea
 
 

Maldon - Sea Salt Flakes (240g)

$9.49 ea
 

G Grinder Black Pepper 50g

$3.49 ea
 

Spice & Co (60g) Pepper Black Ground

$2.99 ea