Recipe Information

• Servings: 4
• Total Time: 15 minutes
• Difficulty: Easy

Ingredients

• For the Salad:
  • 2 fennels
  • 2 blood oranges (or regular oranges if out of season), plus the zest of half an orange
• For the Dressing:
  • 3 tablespoons olive oil
  • 2 tablespoons white vinegar
  • A pinch of coriander seeds
  • A pinch of fleur de sel (flower of salt)
  • A bit of freshly ground black pepper

Instructions

1. Thinly slice the fennel using a mandoline or a knife.
2. Peel the oranges and cut them into thin slices across the width.
3. In a large serving bowl, arrange the fennel and orange slices.
4. In a separate bowl, whisk together the olive oil, vinegar, salt, pepper, and coriander seeds.
5. Add the dressing to the fennel and oranges, mixing gently to combine.
6. Grate a little orange zest over the salad for added flavor.

Notes

If you’re unsure whether your oranges are organic, you can boil the peels in water for one minute to sanitize them before zesting.

Recipe Tips

To enhance the flavors, consider serving this salad with grilled fish or as a light appetizer paired with a glass of white wine.

Nutritional Information

This salad is rich in Vitamin C, making it an excellent choice as the seasons transition from winter to spring.

FAQs

1. Can I use regular oranges instead of blood oranges?

Yes, you can use regular oranges if blood oranges are out of season.

2. How long can I store this salad?

It is best served fresh but can be stored in the refrigerator for up to 2 days in a sealed container.

3. Can I add other ingredients?

Feel free to include ingredients like avocado or nuts for additional texture and flavor.

4. Is this salad suitable for a vegan diet?

Absolutely! All components of this salad are vegan-friendly.

5. What can I serve this salad with?

This salad pairs wonderfully with grilled meats, seafood, or can be enjoyed as a standalone dish.