Summer is in the air! Complement your early season BBQ with this refreshing fennel salad with blood orange and carrots accompanied by a citrus vinaigrette. Colorful, healthy and delicious!
This is such an easy to make salad that you can make this during the week in less than 15 minutes!
What do you need?
Fennel: 1 bulb of fennel trimmed of the branches is enough. If you like the anis taste, keep the leaves to garnish your salad.
Blood Orange: Can never get enough of this beautiful and colorful citrus!
Carrots: Nice crunch and so complementary to the fennel and orange!
Lime: Lime complements well the blood orange juice that will go in the vinaigrette.
Honey: A touch of sweetness to the vinaigrette goes a long way!
Neutral oil: I like grapeseed oil as it doesn’t overpower the taste of the citrus vinaigrette like olive oil would.
How to make your fennel, blood orange and carrot salad?
First, tackle the fruits and vegetables.
Supreme the blood orange
Use a classic chef’s knife to slice off the top and bottom of your blood orange. Then slice the peel off making sure to take out the pith with it.
Then slice out the orange supreme by cutting right next to the membrane on either side of each orange wedge. When you finish cutting both side of the wedge, the supreme should fall off easily in a bowl next to you.
Once you are done, squeeze out the remaining juice into another medium bowl to start your vinaigrette. You should have around 2 tbsp left.
Slice the Fennel
My favorite technique to have a nice and even salad pieces is to use a mandolin. If you don’t have one handy, cut your thin slices with a knife.
Cut the fennel in half and remove the hard white core by slicing the inside of the core in a triangle shape and it should come out easily. Then, cut in thin slices for the salad.
Prepare the carrots
Slice your carrots with a bias cut. Just cut your root end at an angle and then slice the rest of your carrot keeping the angle. You should get oval shape slices.
Prep your garnish
Cut the green portion of your green onions in thin slices.
Make your Vinaigrette
This vinaigrette is super simple to make. Add the juice of half a lime to your blood orange juice reserved earlier. Add a tbsp of honey to the bowl. Then whisk to combine and add 2 tbsp of grapeseed oil in a drizzle until the oil is combined with the rest of the vinaigrette. Season with salt and pepper.
Combine the ingredients in a large salad bowl and add your vinaigrette. Mix the salad and garnish with your green onion!
- 1 fennel bulb
- 2 medium sized carrots
- 1 blood orange
- 2 green onions, sliced
- 1 tbsp honey
- 1/2 lime, juiced
- 2 tbsp grapeseed oil
- Salt and Pepper to taste
- Supreme the blood orange. Squeeze the juice out of the rest of the orange for about 2 tbsp for your vinaigrette
- Cut out the branches. Reserve the fennel leaves to garnish (optional).
- Thinly slice the fennel bulb with a knife or a mandolin
- Peel your carrots and thinly slice at a bias to have oval shaped slices. To do so, cut the root at a diagonal and slice along that diagonal.
- To make the vinaigrette, combine the lime juice and blood orange juice together. Add honey to the bowl.
- Whisk to combine and add 2 tbsp of grapeseed oil in a drizzle until the oil is combined with the rest of the vinaigrette.
- Season with salt and pepper
- Add the vinaigrette to your combined salad ingredients in a mixing bowl.
- Garnish with green onions and serve.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.