Blood Orange and Fennel Salad with Citrus Juices and EVOO

Mixed Citrus, Fennel, and Arugula Salad


  • 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:

  1. Peel and cut the fruit into either pin wheels or sections.
  2. Remove the green fonds of the fennel bulb. Reserve green fonds for garnish.
  3. Thinly slice the fennel or shave thin with the food processor.
  4. Spread the arugula on individual plates, platter, or shallow serving bowl.
  5. Spread the thin sliced fennel evenly over the arugula.
  6. Arrange the slice fruit decoratively on top of the fennel and arugula.
  7. Pour the dressing over the top to taste and sprinkle with the reserved green fonds. 


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