Latest recipes

Fennel and Blood Orange Salad

Fennel and Blood Orange Salad


Serves 8 (serving size: about 1 cup)

This salad is a feast for the eyes, and a welcome relief from the brown and gold tones on the Thanksgiving table. Sweet-tart blood oranges and a honey vinaigrette offset the bitter edge of the endive and radicchio (you can also use milder romaine lettuce hearts). If you can’t find blood oranges, try ruby red grapefruit or pretty pink Cara Cara oranges.


  • 2 blood oranges
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 2 teaspoons honey
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon black pepper
  • 1 (10-oz.) head curly endive, leaves separated
  • 1 (10-oz.) head radicchio, chopped
  • 1 (10-oz.) fennel bulb, cored and thinly sliced
  • 1/3 cup chopped toasted hazelnuts
  • 1/4 cup torn fresh mint
  • 1 small shallot, thinly sliced

Nutritional Information

  • Calories 142
  • Fat 10g
  • Satfat 1g
  • Unsatfat 8g
  • Protein 3g
  • Carbohydrate 12g
  • Fiber 4g
  • Sodium 214mg
  • Calcium 7% DV
  • Potassium 12% DV
  • Sugars 6g
  • Added sugars 1g

How to Make It

Step 1

Peel and section oranges over a bowl; reserve. Squeeze membranes over a bowl to extract juice. Whisk together 2 tablespoons juice, oil, vinegar, honey, salt, and pepper in a bowl.

Step 2

Arrange orange sections, endive, radicchio, and fennel on a large platter. Sprinkle with hazelnuts, mint, and shallot. Drizzle with juice mixture.

Watch the video: Fennel and Orange Salad Recipe