Ina Garten’s Provençal Orange Salad is made with red onion, seedless oranges, blood oranges, fennel, green olives, fresh mint, fresh basil, olive oil, kosher salt, and fleur de sel. This easy Provençal Orange Salad recipe creates a delicious salad that takes about 20 minutes to prepare and can serve up to 4 people.
This Provençal Orange Salad Recipe Is From Go-To Dinner Cookbook by Ina Garten.
Ingredients Needed:
- ½ small red onion
- 3 seedless oranges, such as Cara Cara or navel
- 3 blood oranges
- ½ fennel bulb, top and core removed
- 10 large green olives, such as picholine or Castelvetrano, pitted
- 1½ tablespoons julienned fresh mint leaves
- 1½ tablespoons julienned fresh basil leaves
- Good olive oil
- Kosher salt and freshly ground black pepper
- Fleur de sel or sea salt, for serving
How To Make Provençal Orange Salad?
- Prepare the Onion: Slice the onion crosswise into very thin half-rounds. Place in a small bowl, cover with ice water, and soak for 15 minutes. Drain and set aside.
- Prepare the Oranges: Cut the ends off the oranges with a serrated knife, then stand each orange on a flat end. Slice down each side to remove the peel and white pith. Slice each orange crosswise into ⅓-inch-thick rounds, removing any seeds. Arrange the orange slices and their juices on a serving platter.
- Add Fennel and Seasonings: Thinly slice the fennel bulb by hand or with a mandoline. Spread the fennel slices over the oranges. Sprinkle with the drained red onion, olives, mint, and basil.
- Dress the Salad: Drizzle with olive oil, then add kosher salt and pepper. Toss gently, adjust seasoning as needed, and finish with a sprinkle of fleur de sel.
- Serve: Serve at room temperature for optimal flavor.
Recipe Tips:
- Soak the Onion: Soaking the onion in ice water helps soften its strong flavor, making it milder and more pleasant in the salad. Don’t skip this step for the best flavor balance.
- Use Fresh Herbs: Fresh mint and basil give the salad a bright, aromatic taste. Avoid using dried herbs as they won’t provide the same fresh flavor.
- Thinly Slice the Fennel: Use a mandoline if you have one, as it ensures the fennel is thinly sliced and tender. Thick slices can be too crunchy and overpower the salad.
- Remove the Pith from Oranges: Cut off the white pith completely when peeling the oranges, as it can add a bitter taste. Take time to slice the oranges carefully for a clean presentation.
- Serve at Room Temperature: This salad tastes best at room temperature, which allows all the flavors to blend together well. Avoid serving it too cold, as it can dull the flavors.
How To Store Leftovers?
- Refrigerate: Let the leftover Provençal Orange Salad sit until it reaches room temperature. Then, store it in an airtight container in the refrigerator for up to 2 days.
Nutrition Facts
Serving Size: 1 cup (113g)
- Calories: 79
- Total Fat: 2.9g
- Saturated Fat: 0.4g
- Cholesterol: 0mg
- Sodium: 84mg
- Potassium: 290mg
- Total Carbohydrate: 14g
- Dietary Fiber: 2.9g
- Sugars: 9.5g
- Protein: 1.1g
Try More Ina Garten Recipe:
- Ina Garten Roasted Shrimp Panzanella
- Ina Garten Heirloom Tomato & Blue Cheese Salad
- Ina Garten French Bistro Salad
- Ina Garten Greek Orzo Salad
Ina Garten Provençal Orange Salad
Description
Ina Garten’s Provençal Orange Salad is made with red onion, seedless oranges, blood oranges, fennel, green olives, fresh mint, fresh basil, olive oil, kosher salt, and fleur de sel. This easy Provençal Orange Salad recipe creates a delicious salad that takes about 20 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Prepare the Onion: Slice the onion crosswise into very thin half-rounds. Place in a small bowl, cover with ice water, and soak for 15 minutes. Drain and set aside.
- Prepare the Oranges: Cut the ends off the oranges with a serrated knife, then stand each orange on a flat end. Slice down each side to remove the peel and white pith. Slice each orange crosswise into ⅓-inch-thick rounds, removing any seeds. Arrange the orange slices and their juices on a serving platter.
- Add Fennel and Seasonings: Thinly slice the fennel bulb by hand or with a mandoline. Spread the fennel slices over the oranges. Sprinkle with the drained red onion, olives, mint, and basil.
- Dress the Salad: Drizzle with olive oil, then add kosher salt and pepper. Toss gently, adjust seasoning as needed, and finish with a sprinkle of fleur de sel.
- Serve: Serve at room temperature for optimal flavor.
Notes
- Soak the Onion: Soaking the onion in ice water helps soften its strong flavor, making it milder and more pleasant in the salad. Don’t skip this step for the best flavor balance.
- Use Fresh Herbs: Fresh mint and basil give the salad a bright, aromatic taste. Avoid using dried herbs as they won’t provide the same fresh flavor.
- Thinly Slice the Fennel: Use a mandoline if you have one, as it ensures the fennel is thinly sliced and tender. Thick slices can be too crunchy and overpower the salad.
- Remove the Pith from Oranges: Cut off the white pith completely when peeling the oranges, as it can add a bitter taste. Take time to slice the oranges carefully for a clean presentation.
- Serve at Room Temperature: This salad tastes best at room temperature, which allows all the flavors to blend together well. Avoid serving it too cold, as it can dull the flavors.
Ina Garten Provençal Orange Salad