Recipes Salad

{recipe} fennel and blood orange salad – salade à l’orange sanguine et au fenouil

April 12, 2015
blood orange salad

To take a break from the pick of sugar I face last weekend in Boston, here is a quick recipe for a light and tasty salad I discovered in the beautiful book Colour of Maroc. Going trhough this book made me look at Morrocco from a different angle and as I am going back to Marrakech to visit my friend who lives there, I will definitely arrange some culinary events.

These days, we can still find lots of citrus fruits from the mediterranean countries on the markets here in London so I bought these blood oranges to make this salad!

This is a wonderful fresh vegeratian salad with different textures and flavours and only raw ingredients. If you would want to add proteins to your meal you could eat some hummus on the side or some sardines (grilled or canned – depending the amount of time you have) or cured meats.

blood orange salad

Prep time: 5 min – No cooking time – serves 4/pour 4 personnes

blood orange salad


For the dressing/vinaigrette

the juice of one small blood orange or 2tbsp / le jus d’une petite orange sanguine ou 2 c.s.

3 tbsp olive oil / 3 c.s. d’huile d’olive

1 tsp of dijon mustard / 1 c.c. de moutarde

sea salt flakes and pepper / fleur de sel et poivre

blood orange salad

For the salad

– 3 blood oranges rind and white pith removed, sliced into rounds / 3 oranges sanguines épluchées découpées en tranches rondes

– 1 large avocado quartered and sliced / 1 gros avocat coupé en quatre et tranché

– 3 radishes thinly sliced / 3 radis finement taillés

– 1 large fennel bulb halved lengthways, core removed and thinly sliced / 1 gros fenouil coupé en deux, coeur enlevé et finement taillé.

-1/2 medium pomegranate, seeds removed / 1/2 grenade de taille moyenne et égrenée

– 2 tbsp dill / 2 c.s. aneth

blood orange salad


Whisk all the ingredients for the vinaigrette together in a small bowl and season with salt and pepper. Mélanger bien tous les ingrédients de la vinaigrette dans un petit bol. Saler et poivrer.

Then place all the salad ingredients in a large serving bowl and gently toss to combine. Pour over the blood orange dressing and gently toss together to coat. Ensuite mettre tous les éléments de la salade dans un saladier et verser la vinaigrette. Tourner bien afin d’imprégner la vinaigrette.

Serve immediately! Servir immédiatement!

blood orange salad

Props: small glass by Duralex / entrée size white plate by Amadeus / mini bowl by Mud Australia / vintage spoon from my Mum’s kitchen / kitchen knife by Zwilling / white pudding basin by Mason Cash size 42 (vinaigrette photo)

Hope you had all a good weekend! J’espère que vous avez passé un bon weekend!

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No Comments

  • Reply itscoralynn April 13, 2015 at 1:21 am

    Looks delicious!

    • Reply Sandrine April 13, 2015 at 8:32 am

      Thank you for stopping by and thanks for the comment!

  • Reply Léa April 22, 2015 at 9:01 am

    Voilà une très jolie salade ! Je suis une grande fan des oranges sanguines et c’est une super idée d’ajouter son jus dans une vinaigrette !!

    • Reply Sandrine April 22, 2015 at 12:25 pm

      Merci Léa! Oui j’ai trouvé cette vinaigrette très rafraichissante et ça change du citron!

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