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Spring Greens with Orange-Fennel Vinaigrette

4.1

(7)

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Spring Greens with Orange-Fennel Vinaigrette Maren Caruso

Ingredients

Makes 8 servings

1/4 cup fresh blood orange juice or fresh orange juice
2 tablespoons minced shallots
1 tablespoon fresh thyme leaves
2 teaspoons (packed) grated orange peel
1 teaspoon honey
1/2 cup extra-virgin olive oil
1/4 cup finely chopped fresh fennel bulb
2 tablespoons chopped fennel fronds
3 blood oranges or seedless oranges
12 cups torn assorted salad greens (such as arugula, watercress, mâche, and endive) or 1 1/2 five-ounce bags mixed baby greens
1 cup chopped green onions
2/3 cup walnuts, toasted

  1. Step 1

    Whisk orange juice, shallots, thyme, orange peel, and honey in medium bowl to blend. Gradually whisk in oil, then fennel and fennel fronds. Season dressing to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewhisk before using.)

    Step 2

    Cut peel and white pith from oranges. Working over bowl, cut between membranes to release orange segments from pith.

    Step 3

    Combine assorted greens, green onions, and toasted walnuts in large bowl. Drain orange segments and add to salad. Toss salad with enough dressing to coat evenly. Season to taste with salt and pepper and serve.

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Reviews (7)

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  • Loved this but did have to add a little sherry vinegar to add a little more acidity to the dressing and cut through the sweetness and oil. Used some heartier greens and I just love fennel so added some shaved to the greens as well.

    • Anonymous

    • Northwest CT

    • 2/22/2015

  • I thought this was delicious. I used mild greens, and didn't find any of the flavors over powering as some reviewers. It is very light and refreshing.

    • gonzomema

    • 4/1/2013

  • I made this with regular oranges and dried thyme. It tasted fine, but the orange and fennel flavors both got lost among the other, more strongly flavored ingredients (mostly onion and honey). If you want a salad that tastes like oranges and fennel, don't bother with this - just make it out of oranges and fennel. :)

    • Anonymous

    • chicago

    • 4/8/2012

  • Just okay. The dressing was way too oily! I had to add lots more oj and lemon juice to make it edible.

    • Geaners

    • San Francisco, CA

    • 5/15/2011

  • Great, refreshing and interesting salad. Served it for a party and was a hit with many asking what was in it that made it special- the fennel and blood orange. It's a keeper

    • Anonymous

    • Downers Grove, IL

    • 3/14/2011

  • Lovely salad, I used Tarroco (blood) oranges, skipped the green onions and substituted toasted pecans for the walnuts. Served with butternut squash pasta. Nice combination.

    • Anonymous

    • Westlake Village, CA

    • 3/23/2009

  • Very nice dressing. Used seedless clementines

    • Anonymous

    • nj

    • 3/24/2008

Tags Salad Blood Orange Orange Citrus Fruit Shallot Vegetable Thyme Herbs & Spices Fennel Root Vegetable Arugula Leafy Greens Watercress Mâche Endive Chicory Walnut Nut Side Dinner Lunch Dairy Free Gluten Free Vegetarian Vegan Keto Quick Easy No-Cook Easter Spring Bon Appétit
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