Fennel & Blood Orange Recipe

Prepare fennel

Trim the fennel: cut off the stalks (reserve any fronds for garnish) and slice off a thin piece from the base if woody. Using a sharp knife or mandoline set to a thin setting, slice the bulb crosswise into 1/16–1/8-inch (very thin) slices. Place slices in a bowl and toss with 1/4 teaspoon of the sea salt; let sit 5 minutes to soften and release some moisture.

Segment blood oranges

Working over a small bowl to catch juices, cut off the top and bottom of each blood orange, then slice away the peel and pith following the curve of the fruit. Using a small knife, cut along either side of each membrane to free segments (supremes). Reserve any juices for the vinaigrette.

Toast pistachios

Heat a small dry skillet over medium heat. Add the shelled pistachios and toast, shaking the pan frequently, until fragrant and slightly darker in color, about 3–4 minutes. Transfer to a plate to cool, then chop coarsely.

Assemble salad

In a large bowl, combine the arugula, softened fennel slices (drain any excess liquid), torn mint leaves, and half of the toasted chopped pistachios. Gently fold in the blood orange segments so they remain intact. Season lightly with the remaining 1/4 teaspoon sea salt and 1/8–1/4 teaspoon black pepper, tasting and adjusting as desired.

Finish and garnish

When ready to serve, drizzle the salad with the vinaigrette (start with about 3–4 tablespoons and add more to taste) and toss gently to coat. Scatter remaining pistachios over the top and garnish with reserved fennel fronds and a few extra mint leaves.

Combine liquids: In a small jar or mixing bowl, add the blood orange juice (including any reserved juice from segmenting), champagne vinegar, honey, Dijon mustard, grated orange zest (if using), salt, and pepper. Whisk or shake vigorously to combine.

Emulsify with oil: While whisking continuously (or with the jar lid on), slowly stream in the extra-virgin olive oil until the dressing is emulsified and slightly thickened. Taste and adjust seasoning—add a touch more honey if too tart or another 1/2 teaspoon vinegar if you want brighter acidity.

Rest and taste: Let the vinaigrette sit 5–10 minutes at room temperature to allow flavors to meld before dressing the salad. Shake or whisk briefly again right before using.