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Frisée with Blood Oranges and Fennel

Photo: Thayer Allyson Gowdy; Styling: Robyn Valarik
Total time 20 mins
Yield Serves 8
The nice thing about frisée is that it can sit for a long time without wilting. If you can't find blood oranges, use regular oranges.


  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons minced shallots
  • About 1/2 tsp. kosher or fine sea salt
  • 1 large fennel bulb
  • 4 medium blood oranges
  • 2 small heads frisée, about 4 oz. each before trimming
  • 1/2 cup coarsely chopped flat-leaf parsley
  • Freshly ground black pepper
  • 1/2 lemon, optional

Nutrition Information

  • calories 112
  • caloriesfromfat 55 %
  • protein 1.5 g
  • fat 7.2 g
  • satfat 1 g
  • carbohydrate 13 g
  • fiber 3.6 g
  • sodium 138 mg
  • cholesterol 0.0 mg

How to Make It

  1. Combine oil, shallots, and a generous pinch of salt in a small bowl.

  2. Quarter fennel bulb lengthwise and cut away the core. Slice quarters thinly crosswise with a mandoline or other manual vegetable slicer, or with a chef's knife.

  3. Segment oranges: Working with one at a time, cut a slice off the bottom and top to expose flesh. Stand orange on a cutting board. With a small, sharp knife, slice off peel and white pith, following the curve of the fruit. Cut between membranes and fruit to release segments into a bowl. Repeat with remaining oranges.

  4. Remove core and any bitter-tasting dark green outer leaves and leaf tips from frisée. Tear pale yellow center leaves into bite-size pieces to get eight small handfuls.

  5. Combine frisée, fennel, and parsley in a serving bowl. Add orange segments to frisée, leaving juice behind. Add shallot oil, several grinds of pepper, and 1/2 tsp. salt and toss gently. Season with more salt and a squeeze of lemon juice if you like. Serve immediately.

  6. Make ahead: Through step 4, up to 8 hours; cover shallot oil and leave at room temperature. Put fennel in a bowl, cover with a damp towel, and chill. Cover oranges and chill. Wrap frisée in a paper towel, put in a plastic bag, and chill.

  7. Note: Nutritional analysis is per 1-cup serving.