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Blood Orange Salad
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.
👥 4 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 20 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●cutting board
- ●whisk
📝 Preparation Steps
1
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.
2
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).
3
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.
4
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.
fennel (, medium, finely sliced or shaved using mandolin 1 mm (4 packed cups, Note 2))1tsp pepper1/8
5
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!
fennel (, medium, finely sliced or shaved using mandolin 1 mm (4 packed cups, Note 2))1
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