Ina Garten’s Provençal Orange Salad (Go-To Dinners)

Ina Garten's Provençal orange salad, a no cook stunner, pairs blood oranges with shaved fennel and fresh herbs. She soaks red onion in ice water to tame the bite, so the citrus stays sweet. Olives, mint, and basil turn it into an easy salad for a family dinner.

The ice water bath for the onion is the step that decides this dish. Skip it and raw onion overpowers the oranges, but fifteen minutes of soaking turns it soft and mild enough to blend right into the citrus.

Recipe from Go-To Dinners by Ina Garten (Clarkson Potter, 2022).

Ina Garten's Provençal Orange Salad

Recipe by Adam

0.0 from 0 votes

Course: SaladCuisine: American, FrenchDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Sliced Cara Cara and blood oranges layered over paper-thin fennel with picholine olives, ice-soaked red onion, mint, and basil in a simple olive oil dressing, finished with fleur de sel.

Ingredients

• 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

Directions

• Slice the onion crosswise in very thin half-rounds, place in a small bowl, and cover with ice water for 15 minutes. (This softens the pungency of the raw onion and makes a big difference in the salad.) Drain and set aside.
• Meanwhile, cut the ends off all the oranges with a serrated knife and stand each one on a flat end. Slice down the side of each orange to remove all the peel and white pith, then slice each orange crosswise in ⅓-inch-thick rounds, discarding any seeds. Place the oranges and all the juices on a platter.
• Slice the fennel crosswise very thinly by hand or with a mandoline, and distribute the fennel slices on the oranges. Sprinkle on the drained red onion, the olives, mint, basil, 3 tablespoons olive oil, 1 teaspoon kosher salt, and ½ teaspoon pepper. Toss gently, taste for seasonings, sprinkle with fleur de sel, and serve at room temperature.

Notes

• I order the best oranges from thesistersmarket.com.
• Victorinox Fibrox 8-inch chef's knife, Benriner Japanese mandoline, Pyrex 3-piece glass mixing bowl set, Le Saunier de Camargue fleur de sel. As an Amazon Associate I earn from qualifying purchases.

FAQ

Can I use regular oranges instead of blood oranges?

Yes. Navel oranges work fine. You lose the red color contrast, but the flavor still pairs well with the fennel and olives. Try to use at least two different orange varieties for visual interest.

How long does Provençal orange salad keep in the fridge?

It holds about 2 hours at room temperature. After that the fennel softens and the oranges release too much juice. Dress it right before serving for the best texture.

Can I prep anything ahead of time?

You can slice and peel the oranges up to a few hours ahead and refrigerate them in their juice. Slice the fennel and soak the onion just before assembling so both stay crisp.

Do I need a mandoline to slice the fennel?

No. A sharp knife works. The goal is paper-thin slices so the fennel is tender enough to eat raw. A mandoline just makes it faster and more even.

What is the most common mistake with this salad?

Skipping the ice water soak for the onion. Raw red onion is sharp and will overpower the sweet oranges. Fifteen minutes in ice water tames the bite without losing the crunch.