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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Orange and Fennel Salad
- 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)
Citrus Vinaigrette Ingredients:
- 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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