This bright Citrus Fennel Salad gets a sweet, citrusy punch from a mixture of blood and Cara Cara oranges and crisp texture from fresh fennel and celery hearts
Honestly, the only dressing it needs is the juice from the orange and a few pinches of flaky Maldon sea salt
Our friend Andy gifted us a box of these orange beauties and this salad was the perfect way to showcase their flavors
In the dead of an Upstate NY winter, there is no better way to get a much needed shot of vitamin C than citrus fruit
Did I mention it was super simple?
I’m using 2 blood oranges and 2 Cara Cara oranges. Use whatever sweet oranges are available and in season
What are blood and Cara Cara oranges?
The blood orange is a variety of orange with crimson, almost blood-colored flesh. It has the flavors of tangy red grapefruit and hints of tart cherries and raspberries. Cara Cara oranges are compared to traditional navels, however, they are sweeter, slightly tangy and less acidic, with a hint of cranberry
I have one fennel bulb and three celery hearts and some Maldon Sea Salt
Remove the stems, fronds and root end from the fennel bulb and thinly slice along with the celery hearts
Cut the top and bottom off of the orange and slice off the pith and peel
Reserve the peels as we’re going to squeeze their juices for serving
Cut the oranges in 1/4″ uniform slices and now we’re ready to plate
Arrange the fennel and celery on a serving tray and top with the orange slices
SO beautiful
As I mentioned, this fresh salad only needs a drizzle of the fresh orange juice and a few pinches of the Maldon Sea Salt
Squeeze whatever juices you can from the orange peel and since the ends of the orange slices are small and not as pretty for plating, use the juice from those as well
You should have about a 1/4 of a cup of juice
In my humble opinion, Maldon Sea Salt is perfect for finishing. It’s a little crunchy, flaky and briny
Drizzle the orange juice over the salad and sprinkle with a pinch or two of Maldon Sea Salt
Check out a few of our other salad favorites
Shaved Brussel Sprout & Pomegranate Salad
Kale Salad with Warm Bacon Dressing
Romaine, Radicchio & Endive Salad
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Enjoy!
Simply Sundays ~ Citrus Fennel Salad
Ingredients
2 blood oranges and 2 Cara Cara oranges or whatever sweet oranges are available and in season
1 fennel bulb
3 celery hearts
Maldon Sea Salt
Directions
Remove the stems, fronds and root end from the fennel bulb and thinly slice along with the celery hearts
Cut the top and bottom off of the orange and slice off the pith and peel; Reserve the peels as we’re going to squeeze their juices for serving
Cut the oranges in 1/4″ uniform slices; arrange the fennel and celery on a serving tray and top with the orange slices
Squeeze whatever juices you can from the orange peel and the end orange slices; you should have about a 1/4 of a cup of juice
Drizzle the orange juice over the salad and sprinkle with a pinch or two of Maldon Sea Salt
Tools used to make this recipe
Architec Carving Board, Gripperwood
Pyrex Prepware 1-Cup Measuring Cup
© Simply Sundays 2019
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The colors are gorgeous! I would love a salad like this. Pinning for later!
Thanks Lizet!
Fennel and orange is such a classic combination… I love the sound of this salad!
Thank you Brian!
Fennel is not used enough! I love this way of using it- what a delish recipe. Can’t wait to try!
Thanks Julie!
That is the perfect salad for this time of year in Upstate! I feel your pain, I’m outside of Rochester! Brr! I sure wish I had these gorgeous oranges!
That’s the “real” Upstate Ny Beth! 🙂
Such a hearty salad, love all the flavors and can’t wait to make it!
So simple, yet delicious! Let us know if you make it!
Super healthy and delicious!