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BLOOD ORANGE, AVOCADO, AND SHAVED FENNEL SALAD WITH SAFFRON LEMON DRESSING // BROOKLYN SUPPER
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Blood Orange, Avocado, and Shaved Fennel Salad with Saffron Lemon Dressing
Prep Time
30 mins
Cook Time
5 mins
Total Time
35 mins
 

A bright and wintry shaved fennel salad with sliced blood oranges and avocado, and tossed with a creamy saffron-lemon dressing. 

Recipe Type: Salad
Makes: 4 servings
Author: Elizabeth Stark
Ingredients
Dressing
  • 2 tablespoons plus 1/2 cup extra virgin olive oil , divided
  • 2 tablespoons minced shallot
  • 1/4 teaspoon ground chili powder
  • 1/4 teaspoon red chili flakes
  • 1/4 teaspoon ground black pepper
  • pinch saffron threads
  • egg yolk
  • 1 teaspoon lemon zest plus 3 tablespoons lemon juice
  • 2 tablespoons rice wine vinegar
  • sea salt to taste
Salad
  • 1 fennel bulb , cored and trimmed with green fronds reserved
  • 2 blood oranges
  • 2 satsumas clementines, or tangerines, or a mix
  • 2 avocados
Instructions
  1. To make the dressing, heat a small saucepan over medium-low heat. Add 2 tablespoons olive oil, followed by the shallot, chili powder, red chili flakes, and black pepper. When oil is warm and shimmery, turn off the heat and add saffron threads. Swirl and let oil sit 10 - 20 minutes.

  2. Meanwhile, place egg yolk, lemon juice, zest, and rice wine vinegar in the pitcher of a blender or a large bowl. Pulse or whisk to combine. With blender on high or whisking constantly, slowly drizzle in a tablespoon of the remaining half cup olive oil and process until mixture thickens, then slowly stream in all of the remaining oil. Spoon dressing into a small jar and refrigerate 20 minutes.

  3. Shave fennel bulb into thin 1/16-inch thick slices, reserving 2 tablespoons chopped green fronds. Set shaved fennel in a mixing bowl and toss with 2 - 3 tablespoons dressing, sea salt, black pepper, and 1 teaspoon orange zest. Set aside.
  4. Cut top and bottoms off of citrus; slice peel off cutting in a downward motion. Cut citrus crosswise into 1/2-inch thick round slices.
  5. Halve and peel each avocado; cut into eighths.
  6. In a large serving bowl, arrange shaved fennel and citrus slices. Drizzle with more dressing. Tuck avocado wedges throughout, and finish with a pinch each sea salt and pepper, and then scatter reserved fennel fronds.