Servings
Font
Back
4.0 from 6 votes

Blood Orange, Shaved Fennel and Pistachio Salad with Mustard Vinaigrette

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

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

Ingredients

  • 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

Instructions

Make the dressing:
    Cup of Yum
  1. 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:
  1. 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.
  2. 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.
  3. 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.