Blood Orange, Shaved Fennel and Pistachio Salad with Mustard Vinaigrette

Name: Blood Orange, Shaved Fennel and Pistachio Salad with Mustard Vinaigrette
Prep time: 25 min
Total time: 25 min
Yield: 6 side servings
Ingredients: 1 medium-large fennel bulb; 3 blood oranges; 3-4 cups baby salad greens; 1/4 cup pistachios; 1 small shallot; 1 teaspoon smooth Dijon mustard; 1 teaspoon garlic; 1 teaspoon honey or agave; 3 tablespoons sherry or red wine vinegar; Kosher salt and freshly ground black pepper; 1/2 cup extra virgin olive oil

User Reviews

4.0

6 reviews

Good

Prep Time
25 mins
Total Time
25 mins
Servings
6 side servings
Course
Side Dish, Salad, Appetizer, Condiments, Lunch, Others
Cuisine
American, Vegetarian, Vegan, gluten-free

Blood Orange, Shaved Fennel and Pistachio Salad with Mustard Vinaigrette

Reese Summers

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Whether you're entertaining or relaxing, this recipe hits the spot.

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Ingredients

Servings

1 medium-large fennel bulb leaves and stems trimmed but save some of the fronds
3 blood oranges regular oranges or even grapefruit make a perfectly good substitute
3-4 cups baby salad greens
1/4 cup pistachios shelled
1 small shallot shaved or sliced paper thin

For the Mustard Vinaigrette

1 teaspoon smooth Dijon mustard
1 teaspoon garlic minced or grated
1 teaspoon honey or agave
3 tablespoons sherry or red wine vinegar
Kosher salt and freshly ground black pepper
1/2 cup extra virgin olive oil

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Instructions

Make the dressing:

In a small bowl or a jar, add the garlic and vinegar and let it sit for 2 minutes. Whisk in the mustard, honey and a good pinch of salt and crack of pepper. While whisking, slowly add the olive oil until the dressing is emulsified. (If you’re using a jar with a lid, you can also cover and shake).

Make the salad:

Slice the fennel about 1/2 inch from bottom and discard. Slice the fennel in quarters and cut out the core. Slice fennel very thinly on a mandoline, or with a knife, starting with flat bottom side.
Using a very sharp knife, cut the top and bottom off the oranges. Then cut the peel and white pith away. Slice oranges into 1/4 inch slices.
In a bowl, toss salad greens, shallot and shaved fennel with a couple of tablespoons of dressing until just moistened. Arrange on a platter. Top with sliced oranges, a few fennel fronds and sprinkle with pistachios. Drizzle with a little more dressing, as desired.