Citrus Salad is the one salad that you’ll be making on repeat this summer season! It’s light, refreshing and bright and couldn’t be easier to make. It’s perfect for just about any occasion - including a quick weeknight dinner or lunch and impressive enough to serve at your next date night or dinner party. This salad is the epitome of sunshine on a plate! And, let’s be honest, we all need a little more vitamin C and sunshine in our lives!
Sweet and vibrant blood and navel oranges take centre stage and combine with peppery arugula, bitter radicchio, savoury fennel and briny capers to create a smile-inducing salad. Wait, it gets better! This salad is topped off with a fresh and tangy Lemon Vinaigrette! All the ingredients come together to create one of the most exciting, fresh, flavourful, fun and satisfying spoonfuls!
If you’re a citrus fan then this salad is for you! This recipe comes together in 15 minutes and requires a handful of simple ingredients. It’s that easy! Pair it with my Piri Piri Chicken, Pork Schnitzel, Apricot Glazed Ham or Perfectly Roasted Turkey and get ready for a meal to remember! So, let me show you how it’s done. Grab a spoon and come and cook with me!
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Serves: 6 - 8
Ingredients:
Citrus Salad
2 navel oranges
1 blood orange
142 g arugula, washed, drained and dried
1/2 radicchio, rinsed and cut into 1/2 inch slices (approx. 1 1/4 cups)
1 fennel bulb (See Notes below)
1 Tbsp capers, drained
Fennel fronds, as garnish
Lemon Vinaigrette
1/4 cup extra virgin olive oil
Juice of 1 lemon (approx. 2 Tbsp)
1 tsp honey
1/2 tsp kosher salt
1/4 tsp freshly ground pepper
Instructions:
Preparing the Oranges: Wash and pat the oranges dry. Cut off the ends, both the top and bottom, or just enough to expose the flesh of the fruit. Using a pairing knife, cut off the peel, ensuring that you remove the pith (or the white layer) given its bitter nature. Discard the peels. Cut the oranges into 1/4 inch slices and set aside.
Assembling the Citrus Salad: To a large platter or salad bowl, add the arugula and top it with radicchio and fennel.
Arrange the orange slices over top and garnish with capers and fennel fronds.
Making the Lemon Vinaigrette: To a small bowl, add the olive oil, lemon juice, honey, salt and ground pepper and whisk until fully incorporated.
When ready to serve, pour the Lemon Vinaigrette over top, toss and serve and enjoy!
Notes:
Fennel Bulb: This recipe calls for approximately 1 3/4 cups of thinly sliced fennel. If you have never worked with fennel, then have no fear! I’m here to show you how to handle and prepare this vegetable. Give the fennel a quick rinse and pat dry. Then, gently remove and reserve the fennel fronds as they are full of flavour and will be used as a garnish for this dish. Using a sharp knife, cut off the root end and stalks of the fennel and discard them. Set the fennel bulb onto a cutting board, root side down, and cut it in half widthwise. To remove the core, lay the fennel cut side down and cut a triangle into the base. Discard the core. Now, widthwise, cut the fennel bulb into 1/8 inch slices and set aside.
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