Description

This Blood Orange Salad combines vibrant flavors and fresh ingredients like fennel and crispy prosciutto for a quick, healthy meal that’s simply irresistible!

Ingredients

Scale

2-3 blood oranges
1 medium fennel bulb
2-3 small red chicory (endive) or radicchio
Pomegranate, for topping
1 small handful unsalted pistachios, roughly chopped
3.5 oz (100g) prosciutto
pecorino romano, for shaving on top
5-6 fresh mint leaves, finely chopped
½ tablespoon olive oil, for frying
1 teaspoon whole grain mustard
½ tablespoon red wine vinegar
4 tablespoons extra virgin olive oil
1 teaspoon runny honey
Salt and pepper

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Instructions

Heat a large pan on medium heat and add around ½ tablespoon of olive oil. Once hot, add the prosciutto and fry until lightly golden on each side. Set aside on kitchen paper to drain.
Cut the ends off each orange and carefully slice away the peel. Cut oranges into rounds and set aside. Cut the top and bottom from the fennel and slice into thin strips.
Wash, dry, and trim the chicory leaves, then arrange them on a serving plate. Add the orange slices and fennel, then scatter the pomegranate over them.
Add the crispy prosciutto, shavings of Pecorino Romano, and the chopped pistachios on top.
Whisk together the dressing until emulsified, drizzle it over the salad, and top with chopped mint leaves before serving.

Notes

For an extra crunch, make sure the prosciutto is perfectly crispy before adding to the salad.
Feel free to substitute the blood oranges with regular oranges if they are unavailable.
Serve immediately to enjoy the crisp textures and flavors.

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 8g
Sodium: 470mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 8g
Cholesterol: 25mg