• Recipes
  • Nantucket Private Chef Service
  • About
  • Work With Me
  • Facebook
  • Instagram
  • TikTok
  • Twitter
  • YouTube

Fare Isle

Seasonal Recipes and Nantucket Private Chefs

  • Recipes
    • Recipe Index
    • Breads + Rolls
    • Breakfast/Brunch
    • Salads
    • Dinner
    • Desserts
    • Edible Flowers
    • Everyday Basics
    • Fermentation
  • Nantucket Private Chef Service
  • About
    • Contact
  • Work With Kaity
Fare Isle » Whole 30 » Recipe: Blood Orange & Fennel Salad

Recipe: Blood Orange & Fennel Salad

published: January 17, 2014 / updated: November 15, 2022by Kaity Farrell
This light and bright salad is easy to make and will perk you up when the winter blues get you down.
Jump to RecipePrint Recipe

this …

 

Blood Orange and Fennel Salad

This light and bright salad is easy to make and will perk you up when the winter blues get you down.
print recipe


Ingredients

  • 2 blood oranges
  • 2 caracara or navel oranges
  • 1 small or 1/2 of large fennel bulb
  • 1/2 medium sweet onion like vadalia
  • 1 large head or 2-3 small heads of Boston Bibb lettuce
  • Dressing
  • Leftover juice from supremed oranges about 1/4 cup
  • 1/4 cup good extra virgin olive oil
  • 2 Tablespoons champagne or white wine vinegar
  • 1 Tablespoon dijon mustard
  • 1 Tablespoon raw honey/agave syrup/maple syrup
  • 1 teaspoon fresh thyme leaves
  • Pinch of ground habanero or black pepper to taste
  • Sea salt to taste

Instructions

  • Peel and supreme (segment) oranges over a bowl to catch the juice. Squeeze what is left of each orange to extract all the juice. Remove any seeds. Carefully strain juice from segments and reserve for dressing.
  • Remove fronds from fennel bulb if necessary-you only want to use the bulb part for this as the stem is tough-but save it for making stock. Thinly slice fennel and onion-I use a mandolin for this to create uniform very thin slices but if you don't have one a sharp knife will do the job just fine.
  • Wash and dry lettuce-leave whole leaves intact if they are small enough or gently rip into good-sized pieces. I was lucky enough to find fresh locally greenhouse-grown baby sized lettuce from a local farm this time of year-score!
  • Make Dressing: Place all dressing ingredients into a bowl and whisk until emulsified. Then place sliced fennel and onion into the dressing to marinate for 1/2 hour up to 1 hour.
  • Assemble Salad: Portion out and lay lettuce on plates. Spoon fennel/onion mixture and more dressing if desired on top of lettuce. Arrange orange segments over salad.
  • Serve immediately.


Notes

Fennel and onion can marinate in dressing overnight in the refrigerator. You can use any lettuce of your liking or whatever you have on hand. For a video tutorial on how to supreme an orange click here. Toasted pine-nuts would make a nice addition sprinkled on top.


Did you make it?

Leave a comment and rating below!

On Instagram? Share and tag @fareisle #fareisle

Join the conversation Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Kaity Farrell

    5 stars
    test

    Reply

Welcome to Fare Isle! I'm Kaity.


I'm a private chef and content creator based on the island of Nantucket....read more here.

private chef services

  • Facebook
  • Instagram
  • TikTok
  • Twitter
  • YouTube

Summer Cookout Recipes

Cooked strawberry rhubarb crumble in a fluted tart pan on a table with fresh strawberries, bowls and spoons.

Easy Strawberry Rhubarb Crumble Recipe (Vegan Option)

Strawberry Shortcake Cake

Strawberry Shortcake Cake

Fare Isle | Frozen Watermelon Chile Vodka Limeade - July 4th Cocktail Ideas

Spicy Vodka Watermelon Cooler

Fare Isle | Vegan Peanut Butter S'mores Bars

Vegan Peanut Butter S’mores Bars

Most Popular Recipes

Chicken paprikash in a black enameled cast iron braiser with a wooden spoon.

Hungarian Chicken Paprikash Recipe (Paprikás Csirke)

Diy rose water in a small clear bottle with an eyedropper bottle top on a white table cloth with rose petals scattered around it.

DIY Rose Water Recipe

Irish Guinness bread that has been sliced into with three slices fanned out from the loaf on a bread board.

Guinness Brown Bread

Large gallon-size glass mason jar of fire cider in the infusion stage with raw apple cider vinegar and medicinal plant materials.

Fire Cider Recipe for Immune Support

Sign up for emails and get my new e-book!

Cover of Fare Isle's Cozy Dinner Party Menu e-book.

Get the latest recipes in your inbox

  • Facebook
  • Instagram
  • TikTok
  • Twitter
  • YouTube

pages

  • Contact
  • About
  • Press
  • Work With Kaity
  • Nantucket Private Chefs
  • Affiliate Policy

recipes

  • All Recipes
  • Breakfast/Brunch
  • Dinner
  • Desserts
  • Sourdough
  • Edible Flowers

© 2025 Fare Isle · Terms · Privacy Policy · Accessibility Statement · Site Credits

Site by Meyne X