This is a salad created to really let blood oranges shine, both visually and flavour wise. Fennel is lightly dressed with just vinegar and olive oil because the idea here is that the juice from the blood oranges acts like a dressing. I couldn't resist using some of the vibrant ruby red juice to make a small amount of Blood Orange Dressing which I drizzle over just before serving. It looks great, and adds extra flavour!I also like that this salad requires very little salt - the natural sweetness from the oranges carries it.
Prep Time20 minutesmins
Onion pickling time15 minutesmins
Course: Salad
Cuisine: Western
Keyword: blood orange salad, orange salad
Servings: 4- 5 people
Author: Nagi
Ingredients
1/4red onion, finely sliced or shaved using mandolin 1 mm thick (~1/2 cup)
1/2tspwhite sugar
6tbspwhite wine vinegar(for pickling and dressing)
4tbspextra virgin olive oil
1/4tspkosher / cooking salt(Note 3)
1/8tsppepper
3blood oranges(Note 1)
1fennel, medium, finely sliced or shaved using mandolin 1 mm (4 packed cups, Note 2)
Lightly pickle onion: Mix sugar and vinegar, then add onion and set aside for 15 minutes to lightly pickle (vinegar should just about cover onion). Drain, reserve pickling vinegar.
Slice oranges, reserve juice: Cut rind from oranges, then slice into rounds. Reserve all juice on cutting board - you want around 2 teaspoons (if you’re short, sacrifice a slice or two).
Blood Orange Drizzle Dressing: Measure out 2 tsp pickling vinegar, shake/whisk with the reserved 2 tsp juice, 2 tbsp EVOO with a pinch of salt and pepper.
Lightly dress fennel: Toss fennel in 1 tbsp onion pickling juice, remaining 2 tbsp olive oil, 1/4 tsp salt and 1/8 tsp pepper.
Assembling: Place 1/2 orange rounds on plate. Pile over 2/3 the fennel, litter with onion, parsley, place half remaining orange slices on top. Top with remaining fennel, oranges then onion. Sprinkle with parsley leaves. Just before serving, drizzle over the Blood Orange Dressing, mainly on the oranges so it doesn’t stain the fennel too much. Serve immediately!
Notes
1. Blood oranges - This is a salad created especially to make the most of blood oranges, both flavour wise and visually. But it can be made with any type of oranges, no matter what colour! :)2. Fennel - Finely shaved fennel can go floppy quickly. Keep it perky in ice water. Drain, then use salad spinner to dry.3. Salt - This salad really doesn't need much salt because the sweetness from the blood orange juice carries it. 4. Optional extra - lightly toasted almond flakes make a lovely addition here too. I excluded it because I wanted to keep this as a light refreshing salad.