BLOOD ORANGE SALAD DRESSING RECIPES
ORANGE FENNEL SALAD RECIPE | INA GARTEN | FOOD NETWORK
Provided by Ina Garten
Categories appetizer
Total Time 10 minutes
Prep Time 10 minutes
Yield 6 servings
Number Of Ingredients 7
Steps:
- Cut the fronds from the fennel bulbs and reserve some of the feathery leaves for later. Cut each fennel bulb in half and remove the cores with a sharp knife.
- Fit a food processor with the thinnest slicing blade. Cut the fennel bulbs into wedges and place horizontally into the feed tube. Process in batches. Peel each orange, remove the pith with a knife, and slice. Set aside.
- For the dressing: Whisk together the oil, juice, 1 teaspoon salt and the pepper in a small bowl. Place the fennel slices, oranges slices and arugula in a large bowl. Pour the dressing over the salad and toss together. Sprinkle with salt and add some fennel fronds for decoration.
ORANGE RECIPES | BBC GOOD FOOD
Try variations like Seville and blood, plus smaller clementines and tangerines.
Provided by Good Food team
Number Of Ingredients 1
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