Blood Orange, Fennel, and Olive Salad
Yield: 2 to 4 | Total time: 10 min
Citrus season is one of the highlights of winter for me (along with the possibility of a Hawaii beach vacation) and I love the bright sun-hued globes to spiff up dreary sun-blocked days. Nothing revolutionary here, but this riff on the classic Sicilian dish of Arancia Rossa di Sicilia or blood orange, often topped with red onion and olive is one of my go-to salads for a quick lunch or snack. The contrast is refreshing: crunchy, sweet and briny all at once. A creamy burrata (read about it at The Kitchn) or tangy soft goat cheese would work well here. Or thin slices of prosciutto di Parma or Serrano ham. If you don't have blood oranges, try an array of citrus, like grapefruit, Honey Tangerine, and Meyer lemon. Serve in between courses or as part of a larger spread. In place of or along with the fennel, try sliced endive. And to make a more complete meal, why not add some lightly-smoked fish, avocado and quinoa?
- 2 blood oranges
- 1 small fennel bulb, trimmed and thinly sliced (reserve some of the fronds for garnish)
- 1/2 small red onion, thinly sliced
- A handful of olives, such as Castelvatrano
- Extra virgin olive oil
- Salt, preferably a finishing salt like fleur de sel or Maldon
- Optional: Toasted hazelnuts or almonds; fresh mint; soft goat cheese
- Peel and slice both oranges either into segments or round slices; reserve. Remove seeds and discard.
- Scatter sliced fennel on a serving platter. Fan out oranges and red onion slices over fennel. Top with olives, salt, a few drizzles of olive oil, and fennel fronds; add the optional garnishes, if desired. Serve slightly chilled or at room temperature.
Date Published: February 5, 2014
All recipes have been tested by the KimSunée.com Test Kitchens unless otherwise noted.