Blood Orange And Fennel Salad

1. 1

   Use a sharp knife to remove orange peel.

2. 2

   Cut oranges into segments, removing all the white pith.

3. 3

   Slice end from fennel and remove shoots from top (reserve shoots).

4. 4

   If exterior of fennel bulb is marred or discoloured, peel with a vegetable peeler.

5. 5

   Cut in half and thinly slice.

6. 6

   In a small bowl, whisk together vinegar, basil, garlic, salt and pepper; then whisk in oil.

7. 7

   Arrange fennel slices and orange segments on individual serving dishes.

8. 8

   Drizzle dressing over salads and garnish with reserved fennel fronds.

* Per serving · 4 servings · Values may vary.

No additional tips available.