Winter Citrus Salad with Blood Orange Vinaigrette
SERVES: 4
PREP TIME: 15 minutes
TOTAL TIME: 20 minutes
COURSE: Appetizer
This is a delightful salad for those who love all things citrus. It’s full of bright color and brilliant flavor, and the Dijon and olives add a nice contrast to the sweet and tart notes of the fruit.
Ingredients
- 1 bulb fennel
- 4 blood oranges
- 2 Cara Cara oranges
- 1 red grapefruit
- 1 navel orange
- ¼ cup blood orange juice
- ¼ cup olive oil
- 2 Tbsp red wine vinegar
- 2 tsp Dijon mustard
- ½ cup pitted Castelvetrano olives, halved
- Salt and pepper, to taste
- Fresh dill, for garnish
Instructions
- Using a mandolin, thinly slice the fennel and place in a bowl of cold water.
- Gather all the citrus, and cut off the top and bottom of each piece of fruit so that it can sit flat on your cutting board. Starting at the top, follow the curvature of the citrus and remove the rind with your knife. For the smaller citrus, cut into rings and set aside. For the larger citrus, using the membrane as a guide, cut into segments, make sure there is minimal pith and membrane and set aside.
- In a small jar, add blood orange juice, olive oil, red wine vinegar, Dijon mustard, salt and pepper. Shake vigorously until dressing has emulsified, taste and adjust as necessary.
- Place all citrus on your serving platter, alternating types of citrus and different shapes. Top with shaved fennel and olives. Drizzle dressing on top.
- Finish with fresh dill and another pinch of salt.
