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This is one of my all-time favorite salads. It is fresh, crisp, and with a great burst of flavors! It is a perfect side dish for soups and grilled meats. Pair this beautiful salad with Lentil Soup, toasty garlic bread, and a Nero D’Avola red wine for the perfect spring dinner.
Recipe
4 large blood oranges (or a combination of navel oranges and blood oranges)
2 Large fennel bulbs
½ red onion, thinly sliced
1 bunch mint (can substitute basil)
Note: This is best if the oranges, fennel and onion are chilled in the fridge.
Citrus Vinaigrette
1 TB. dijon mustard
1 TB honey
Salt & Pepper
3 TB fresh squeezed orange juice
3TB fresh squeezed lemon juice
⅓ cup good virgin olive oil
Slice away all the peel and white pith from the oranges. Slice in rings or segments, whichever you prefer. I like mine in segments for a bigger burst of juice with each bite. Cut off the tops and bottom core of the fennel bulbs. Discard any tough outer leaves. Save some fronds for garnish. Cut the bulb in half and cut into thin slices. Tear off the mint leaves from the stems.
To make the vinaigrette, mix all ingredients in a small bowl except for the olive oil. Slowly drizzle the olive in while rapidly whisking until the dressing begins to emulsify. Taste and adjust seasoning if needed.
Assemble the fennel, orange segments, and red onion on a platter. Mix in lots of fresh torn mint leaves. Garnish with fennel fronds. Drizzle with citrus vinaigrette and serve. This salad also keep well in a chilled fridge for an hour.