RECIPE: Winter Triple Orange and Fennel Salad



Last winter, I bought four different types of winter oranges from the supermarket — a blood orange, a regular navel, a Sumo, and a Cara Cara. Having educated myself on their different flavors and appearances, I created a basic orange salad with microgreens — eliminating the Sumo because it’s often pricey. Because I rarely buy tomatoes out of season when I’m not cooking them, I think of oranges as my winter tomatoes in salads. Simply by removing the outer peel and pith and slicing the oranges into rounds (see note for method), you can create a dish that looks like one you would find in a restaurant. Here, I’ve added a little fennel and beautiful red radicchio to create more visual vibrance. Make the recipe as is, or play around yourself, but keep something green or red in it as a visual contrast. It’s refreshing to the eyes as well as the palate!

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Winter Triple Orange and Fennel Salad

RECIPE: Winter Triple Orange and Fennel Salad

  • Author: Catherine Walthers


  • 1 or 2 blood oranges
  • 1 Cara Cara orange
  • 1 regular navel orange
  • 1/2 bulb of fennel, cored and top removed, sliced thinly (with a mandolin if you have one)
  • 1 cup broccoli microgreens, arugula, or a tablespoon of minced fresh parsley
  • 1 cup radicchio, cut or torn into bite-sized pieces (optional)



  • 1 tablespoon leftover orange juices
  • 1 teaspoon freshly squeezed lemon juice
  • 1 tablespoon olive oil
  • Pinch of salt



  1. Remove the peel and pith from the oranges, and using a serrated bread knife, slice the oranges crosswise into thin rounds.

  2. Arrange on a platter and top with scattered sliced fennel, microgreens, arugula, or parsley, and radicchio (if using).

  3. Make the dressing by whisking together the orange and lemon juice, olive oil and salt. When ready to serve, spoon the dressing over the salad.


Sectioning Oranges: With a sharp knife, remove the peel and pith from the orange, first by cutting off the top and bottom, then slicing off the sides along its contours. Trim off any remaining pith, which is bitter. Use a serrated knife, and carefully slice crosswise into rounds. Save any juices and place in a small bowl.

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Catherine Walthers
Catherine Walthers
Catherine Walthers, Bluedot’s food editor, is a Martha’s Vineyard-based writer, culinary instructor, and private chef. A former journalist, she is the author of 4 cookbooks, including Kale, Glorious Kale, Soups + Sides, and Raising the Salad Bar. She wrote an environmental guidebook called A Greener Boston published by Chronicle Books in 1992. Follow her on Instagram @catherine_walthers.
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