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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