Blood Orange, Radish and Dill Salad

Certain things are worth waiting for.

Blood oranges are one of them. I love all varieties of orange so to me, blood oranges are like an already pretty woman wearing red lipstick for a special occasion. It’s nature’s way of giving oranges moxie and making them spunkier than they already are for just a little while, just long enough to tease people. How mean is that. Usually by the time I’ve decided to buy them their season is already over, and I’m left daydreaming about them for a whole year.

But not this year…

I’ve bought them as soon as I saw them. I’ve become smart enough not to procrastinate on important things like this. I bought a kilo, ate what I could and made a salad with the rest.

So, this is my message to you-ou-ou. Outsmart nature, buy blood oranges while they last, and do make this salad.



Total Time: 15 min

You can completely skip the dressing if you let the salad sit for an hour to release its juices, then toss. The liquid from the red onions, radishes and blood oranges makes the most superb of “vinaigrettes”.


4 blood oranges, segmented (How to segment oranges)
Medium bunch of radishes (about 15 pieces), thinly sliced
¼ red onion, thinly sliced
1 large bunch dill, chopped

For the dressing
2 tablespoons olive oil
1 tablespoon red wine vinegar
¼ teaspoon honey mustard


Combine the ingredients for the salad in a bowl.

Make the dressing by whisking together the ingredients for the dressing in a separate bowl.

Add the dressing to the salad and toss.

Enjoy at room temperature.


9 Responses to “Blood Orange, Radish and Dill Salad”

  1. 1

    Angie@Angie's Recipes — 02/26/2012 @ 1:35 pm

    Had some blood orange salad the other day too…but not with those cute cherry radishes…love the combination.

  2. 2

    Nisrine — 02/26/2012 @ 7:54 pm

    Thanks, Angie. Blood oranges are so pretty in salads.

  3. 3

    Tobias @ T and Tea Cake — 02/27/2012 @ 7:59 am

    blood oranges are like an already pretty woman wearing red lipstick for a special occasion

    That sentence is golden! Ha!

    Soo true. You just reminded me of how much I love blood oranges myself and I’ve just added them to my shopping list. ;)

    Pinning this recipe as well (although I’m not too fond of dill but maybe this concoction will convert me).

    However, I will add the leaves of the radishes as well. Most people don’t know they are edible and as radishes are already rather inexpensive but delicious on their on – using the leaves adds even more to that!


  4. 4

    Barbara | Creative Culinary — 02/27/2012 @ 10:05 am

    Blood oranges are hard to find in Denver but I’ve finally scored some and now need some new recipes. Need because so far I’ve been making some amazing margaritas and I know they must have others uses, right?

    This look fabulous and I know a much better choice for lunch than a cocktail. :)

  5. 5

    Lucy — 02/27/2012 @ 11:37 am

    Such a pretty dish – amazing colours. Sounds refreshing and healthy :)

  6. 6

    Eha — 02/27/2012 @ 9:55 pm

    Such a beautiful simple salad, such an unusual combination of flavours: the sweetness of orange, the sharpness of radish, the usage of dill [born in N Europe, THE herb from childhood!], combined with that dressing using honey mustard – what a good excuse to buy or make that! Am really looking forwards to trying!!

  7. 7

    Nuts about food — 02/28/2012 @ 3:27 am

    I’ve often made a similar salad with fennel but never tried with radishes. I’m sure it is delicious, the crunchyness goes so well with the sweet soft texture of the oranges.

  8. 8

    Kiran @ — 02/28/2012 @ 11:55 pm

    Blood oranges are so sweet this time of the year. What a perfectly refreshing recipe :)

  9. 9

    Karen from Globetrotter Diaries — 03/09/2012 @ 8:49 pm

    O what a great combination for the winter– I love dill on anything!

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