
Blood Orange and Fennel Salad with Citrus Juices and EVOO
Mixed Citrus, Fennel, and Arugula Salad
Ingredients:
- For the salad:
 - 2 blood oranges
 - 1 small sweet ruby grapefruit
 - 2 Valencia oranges
 - 1 bulb fennel
 - 6 cups of fresh arugula
 - For the dressing:
 - 1 Meyer lemon juiced
 - 1 blood orange juiced
 - ½ ruby grapefruit juiced
 - 1 teaspoon chopped fresh thyme
 - I/2 a shallot chopped fine
 - ½ cup Z Family Grotto Olive Oil.
 - Instructions:
 - Combine fruit juices thyme and shallots in a small bowl.
 - Gently whisk in the Z Family Grotto Olive oil.
 - Season with salt and pepper to taste.
 
Instructions for the salad:
- Peel and cut the fruit into either pin wheels or sections.
 - Remove the green fonds of the fennel bulb. Reserve green fonds for garnish.
 - Thinly slice the fennel or shave thin with the food processor.
 - Spread the arugula on individual plates, platter, or shallow serving bowl.
 - Spread the thin sliced fennel evenly over the arugula.
 - Arrange the slice fruit decoratively on top of the fennel and arugula.
 - Pour the dressing over the top to taste and sprinkle with the reserved green fonds.
 


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