Some Kind Of Citrus Wonderful

Easter is right around the corner, and I can’t wait.  The weather has been off and on rainy/sunny in Dallas but the weather forecast for the weekend is destined for bright and sunny!  Along with my day job, I have now also taken up a new hobby of gardening.  For the last 3 weeks, I started a raised bed garden and have been tending to all of those little seedlings, hoping they will soon turn into gorgeous vegetables that I can use in my recipes.

With that being said, I am currently obsessed with all things salads inspired by my soon to be garden.  Green leaf salads, warm grain salads, crunchy slaw salads… you name it, I’m into it.  Anyways, one of the things I love in salads is fresh citrus.

I happened to be at Trader Joe’s just the other day, and they were selling a bag of blood oranges for $2.99!  Score!   So I decided to create a salad around these blood oranges that I’m sure that you will love.

What I love about these grocery store deals is that I end up creating a dish on the fly with them.  What better ingredient to go with blood oranges than fennel for a salad.  If you haven’t had fennel it’s a delicious, crunch like an apple, vegetable with a hint of licorice that is divine when shaved.

My secret to fennel its twofold: 1) shaving it to thin slices with either a mandolin or a great chef’s knife and 2) marinating in lemon juice for a refreshing crunch.  This salad is easy to assemble and show stopper, and most importantly, perfect for Sunday Brunch this weekend!  I hope you enjoy!

Citrus Fennel Salad

Category: Wusthof Classic Ikon Chef's Knife

Citrus Fennel Salad


  • 1 fennel bulb
  • 1 orange
  • 2 blood oranges
  • ½ cup of toasted hazelnuts
  • 1 large ripe avocado
  • Pinch of salt
  • Juice of 1 lemon
  • Drizzle of olive oil


  1. Halve, core and thinly slice the fennel either using a mandolin or a sharp chef’s knife. Save the fronds for garnish. Toss the shaved fennel with lemon juice and a sprinkle of salt. Spread on a large serving platter.
  2. With a paring knife, carefully remove the peel and white pith of the orange, careful not to remove the flesh.
  3. Carefully cut oranges into ½” slices.
  4. Carefully arrange each orange slices on top of the fennel.
  5. Cut the avocado into chunks and place on top of the fennel and oranges.
  6. Sprinkle hazelnuts on top, and top with salt and pepper to taste.
  7. Drizzle with olive oil and sprinkle the fennel fronds on top.
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