Food, Recipes, Salads

Blood orange and fennel salad

April 19, 2015

Sometimes the simpliest of recipes are the most delicious and this orange and fennel salad is a prime example of this.

Part of my job requires me to sit exams (boo) meaning I get a day a week to study (yay). This means I’m at home and get to prepare delicious lunches. I made this a couple of weeks ago when I had some left over roast chicken and wanted something light and fresh to enjoy with it.

I’m almost finished my exams which I am so grateful for! While I will miss my study days, I will be so thankful to be able to get my weekends back. In total, once I’ve qualified, I will have sat 15 exams (not including the zillions I sat at school and university), it’s a huge commitment but hopefully it will all pay off! 

Orange and fennel salad is nothing new and the flavour combination is one of my favourites. This time of the year is great for citrus fruit and as soon as I saw blood oranges in the shop I knew they would make a nice light change to this classic salad combination. If of course you can’t get hold of blood oranges, then normal oranges will work just as well. 

I made a simple red wine vinaigrette to dress this salad, just to make the flavours of the orange and fennel shine through. This vinaigrette is perfect for dressing any type of salad and its a great recipe to have. 

Blood orange and fennel salad
Serves 2
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  1. 2 blood oranges
  2. 1 fennel bulb
  3. Salad leaves, I like rocket or watercress
  4. Vinaigrette: (makes extra)
  5. 1 cup olive oil
  6. 1/2 cup red wine vinegar
  7. Salt and pepper
  1. Prepare the vinaigrette first by placing all the ingredients in a jar or bowl and whisk thoroughly. Add salt and pepper to suit your tastes. You can make as little or as much of the dressing as you like and it will keep until you need to use it.
  2. To make the salad chop off the top and bottoms of the orange so you have a flat base to work from. Using a sharp knife, slice off the skin, ensuring you cut off as much of the white peel as possible. Then slice the orange.
  3. Prepare the fennel by cutting the bulb in half through the root. Chop the root off and remove the outer layer. Slice the fennel very thinly.
  4. To serve, layer the fennel and orange over your salad leaves and dress with the viniagette.
a girl & her home

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  • Daisy @ Simplicity Relished

    Beautiful!! I love all of these ingredients but I don’t think I’ve ever combined them. Congrats on almost being done with exams!

  • Taylor Hawkins

    I’m an awful cook so I’m always looking for simple yet elegant recipes and this is perfect. Thanks for the great post!