This simple preparation is full of big flavors. Crisp fennel, onion, and celery make for a refreshing salad paired with the sweet and slightly tart juice of the blood orange.
Makes 4 to 6 servings
Ingredients
- 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
- 1/4 cup 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
Directions
- Mix together the fennel, onion, celery, and parsley.
- Combine the orange juice, mustard, salt, and pepper. Whisk in the olive oil.
- Drizzle the dressing over the vegetables and toss.
