Orange Leafy Salad

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Last updated on Jan 10th
A classic winter combination of orange and fennel, this salad is a delight to eat
  • Prep Time0Minutes
  • Cooking Time5Minutes
  • Serves6people

Recipe Ingredients

  • 6 blood oranges cut into segments
  • 1/4 of a large red onion cut as thinly as possible
  • 1 bunch of mint julienned and a few leaves torn
  • 1/4 cup sheep's milk feta
  • For the dressing:
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1 tablespoon cumin seeds
  • 1/3 cup pistachios lightly crushed
  • salt and pepper to taste

Recipe Preparation

  1. Assemble all the citrus segments in a large bowl and mix in onions. Set aside.
  2. In a small skillet, heat the olive oil on medium–high. Add the cumin seeds and cook until the cumin seeds pop slightly and a lovely fragrance emits from the pan. Add vinegar to the pan and swirl to mix.
  3. Season with salt and pepper and toss all over the citrus. Mix in pistachios. When plating, add mint and pistachios to the tops of each portion.
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