Do you need a bright and simple salad to chase away the winter blues or dress up your holiday meal? This Orange and Fennel Salad is a winning combination.
It is best if you make the vinaigrette ahead of time and give the flavors time to blend. Just whisk together again before serving.
You will only need a small amount of the zest of lemon, lime and orange. I recommend zesting the entire fruit and freezing the excess in a plastic bag for future use.
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- 3 blood oranges or navel oranges peeled and cut into thin slices
- 1 bulb fennel white part thinly sliced, fronds reserved for serving
- 1 head Romaine or other leafy green lettuce torn into bite sized pieces
- 1 teaspoon fresh orange zest
- 2 tablespoon fresh orange juice
- 1 teaspoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh lime zest
- 1 tablespoon fresh lime juice
- ¼ cup rice wine vinegar
- ½ cup extra virgin olive oil
- 1 tablespoon honey
- 2 teaspoon Dijon mustard
- 1 clove garlic finely minced
- salt and pepper to taste
Combine the vinaigrette ingredients in a bowl and whisk together thoroughly to combine.
Arrange the Romaine or other lettuce leaves on each plate and top with alternating slices of fennel and orange.
Drizzle entire plate with citrus vinaigrette and season with salt and pepper, to taste. Top with chopped fennel fronds if desired. Serve immediately.
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