Citrus Fennel Salad

simplysundaysfoodblog

7 years ago

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 The Spice Apothecary’s Flaky 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, three celery hearts and some of The Spice Apothecary’s Flaky 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 Flaky 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, Flaky Sea Salt is perfect for finishing. It’s a little crunchy, flaky and briny