This refreshing winter salad has been an easy go-to dinner lately. We’re always looking for things to make during the week that are simple and healthy. This salad is so good that once blood orange season is gone we’ll still be making it with other citrus like orange or even grapefruit. We serve the salad over burrata, which makes it a meal in itself. This would also be the perfect salad starter (with or without burrata) to serve at an Italian dinner party!
When you make this salad, you start by supreming the citrus. Cutting off all the rind and pith gives you all the juicy sweetness of the blood orange without any bitterness. To do so, lay the orange on its side and cut off the very top and very bottom to create a flat surface. Stand the orange on the cut end, then working around the fruit, cut downwards, following the contour of the orange to remove the rind from the flesh. Cut the orange in half horizontally, then into bite-size pieces. The dressing is very simple, so be sure to use high-quality, fresh olive oil.
Blood Orange, Fennel, and Burrata Salad
- 2 blood oranges, supremed
- 1 fennel bulb, cored and very thinly sliced
- 10 oz salad greens
- ½ cup crushed pistachios
- 8 oz burrata
- ¼ cup fresh lemon juice
- ¼ cup fresh olive oil
- 1 teaspoon honey
- 1 drop Dijon mustard
- In a large salad bowl, combine the salad greens, sliced fennel, blood orange pieces, and a handful of crushed pistachios.
- Separately, combined the olive oil, lemon juice, honey, and mustard, and whisk to combine. Season to taste with salt and pepper.
- Just before serving, toss the salad with the dressing.
- Divide the burrata ball in half, and place one half in each serving dish. Sprinkle with salt and pepper, then top with the salad mixture. Serve immediately.