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Blood Orange Salad with Fennel and Frisée

(Vinaigrette recipe adapted from Petit World Citizen)


  • For the salad
  • 4 blood oranges
  • 4 tangerines
  • 1 fennel bulb
  • 2 heads of frisée
  • 1/2 cup chopped toasted pistachios
  • For citrus vinaigrette
  • Juice of 1 blood orange
  • Juice of 1 tangerine
  • 2 tbsp lemon juice
  • 1 tsp orange zest
  • 3 tbsp olive oil
  • 1/2 shallot minced
  • 1 clove of garlic crushed
  • Honey to taste
  • Salt and Pepper to taste


  • Whisk together all ingredients for the vinaigrette. Taste and season with honey, salt, and pepper. Refrigerate for 1-2 hours before using (to infuse the garlic flavor). Discard garlic before using.
  • Prepare the ingredients for the salad: peel and slice the oranges and tangerines. Arrange on the bottom of a large platter. Using very sharp knife or mandolin, thinly slice the fennel and arrange on top of the oranges. Roughly chop or tear the frisée, and add to the top of the salad. Sprinkle with toasted pistachios.
  • Toss salad with vinaigrette just prior to serving (you may not use all the vinaigrette, depending). Season with freshly ground black pepper.