Fennel and blood orange salad from Smitten Kitchen by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute walnuts for hazelnuts.

  • tmitra on January 09, 2023

    Deb advertises that the fennel's "licorice vibe is neutralized" here, and indeed, I was expecting (and wanted) a brighter flavor, given the ingredients. I wouldn't repeat it.

  • Rutabaga on April 02, 2014

    This salad is an ideal accompaniment to a rich winter main dish (I made it to serve alongside a creamy, cheesy casserole). The fennel flavor was fairly muted here. I think I was hesitant to add too much in case someone I was serving didn't care for anise, but next time I would add more. I think mixing a little grapefruit in with the blood orange would also be good. I find it difficult to cut out clean orange segments without losing too much of the flesh, so I opted to slice the oranges crossways in circles after removing all peel and pith. This worked well, and looked much more attractive. Somewhat to my surprise, this tasted pretty great leftover, too.

  • imaluckyducky on February 22, 2014

    4 stars. Subdued flavors but still tasty with a satisfying textures. Dressing mellows out a tad if taking for lunch the next day. Mint is a must-have, making this salad lean more towards delicious than boring. V-slicer makes the salad come together very quickly.

  • blintz on February 05, 2014

    Nice version of this salad. Walnut oil and Pernod are mentioned as part of the original recipe and I added both!

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