This is one of my all-time favorite salads. It is fresh, crisp, and with a great burst of flavors! It is a perfect side dish for hearty soups and grilled meats. Pair this beautiful salad with Lentil Soup, toasty garlic bread, and a beautiful Nero D’Avola red wine for the perfect spring dinner.
Check out the video to see how easy it is to cut a blood orange and a fennel bulb.
Sicilian Blood Orange, Fennel, Red Onion and Mint Salad with Citrus Vinaigrette
- 4 large blood oranges or a combination of navel oranges and blood oranges
- 2 large fennel bulbs
- ½ red onion thinly sliced
- 1 bunch mint can substitute basil
- 1 TB. dijon mustard
- 1 TB honey
- Salt & Pepper
- 3 TB fresh squeezed orange juice
- 3 TB fresh squeezed lemon juice
- ⅓ cup good virgin olive oil
- Slice away all the peel and white pith from the oranges. Slice in rings or segments, whichever you prefer. I like mine in segments for a bigger burst of juice with each bite. Cut off the tops and bottom core of the fennel bulbs. Discard any tough outer leaves. Save some fronds for garnish. Cut the bulb in half and cut into thin slices. Tear off the mint leaves from the stems.
- To make the vinaigrette, mix all ingredients in a small bowl except for the olive oil. Slowly drizzle the olive in while rapidly whisking until the dressing begins to emulsify. Taste and adjust seasoning if needed.
- Assemble the fennel, orange segments, and red onion on a platter. Mix in lots of fresh torn mint leaves. Garnish with fennel fronds. Drizzle with citrus vinaigrette and serve. This salad also keep well in a chilled fridge for an hour.