Ingredients
Scale
- 1 or 2 blood oranges
- 1 Cara Cara orange
- 1 regular navel orange
- 1/2 bulb of fennel, cored and top removed, sliced thinly (with a mandolin if you have one)
- 1 cup broccoli microgreens, arugula, or a tablespoon of minced fresh parsley
- 1 cup radicchio, cut or torn into bite-sized pieces (optional)
Dressing
- 1 tablespoon leftover orange juices
- 1 teaspoon freshly squeezed lemon juice
- 1 tablespoon olive oil
- Pinch of salt
Instructions
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Remove the peel and pith from the oranges, and using a serrated bread knife, slice the oranges crosswise into thin rounds.
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Arrange on a platter and top with scattered sliced fennel, microgreens, arugula, or parsley, and radicchio (if using).
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Make the dressing by whisking together the orange and lemon juice, olive oil, and salt. When ready to serve, spoon the dressing over the salad.
Notes
Sectioning Oranges: With a sharp knife, remove the peel and pith from the orange, first by cutting off the top and bottom, then slicing off the sides along its contours. Trim off any remaining pith, which is bitter. Use a serrated knife, and carefully slice crosswise into rounds. Save any juices and place in a small bowl.