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Fennel Salad With Blood Orange Vinaigrette

Makes 4 to 6 servings


  • 1 bulb fennel, thinly sliced
  • 1/2 red onion, thinly sliced
  • 3 stalks celery, thinly sliced on the bias
  • 8 parsley sprigs, leaves finely chopped
  • 4 tablespoons fresh blood orange juice or regular orange juice
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons blood orange–infused olive oil


  1. Mix together the fennel, onion, celery, and parsley.
  2. Combine the orange juice, mustard, salt, and pepper. Whisk in the olive oil.
  3. Drizzle the dressing over the vegetables and toss.

Copyright © 2019 The Culinary Institute of America

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