Citrus Fennel Salad

This bright 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

I have one fennel bulb and three celery hearts and some Maldon Sea Salt

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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

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Cut the oranges in 1/4″ uniform slices and now we’re ready to plate

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Arrange the fennel and celery on a serving tray and top with the orange slices

SO beautiful

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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

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Drizzle the orange juice over the salad and sprinkle with a pinch or two of Maldon Sea Salt

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Enjoy!

Simply Sundays ~ Citrus Fennel Salad

  • Servings: 4
  • Difficulty: Easy
  • Print

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

Maldon Sea Salt Flakes

Architec Carving Board, Gripperwood

Mini Prep Glass Bowl

Pyrex Prepware 1-Cup Measuring Cup

© Simply Sundays 2019
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11 thoughts on “Citrus Fennel Salad

  1. 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!

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