Vibrant Blood Orange Salad
Blood Orange Salad
Blood Orange Salad is a vibrant and refreshing dish that combines the unique flavor of blood oranges with crisp fennel and tangy pickled onions. This salad not only looks beautiful on your plate with its mix of colors, but it also offers a delightful burst of flavor with each bite. It’s perfect for a light lunch, as a side at dinner, or even as a healthy snack.
Why Make This Recipe
This salad is a wonderful way to enjoy the seasonal magic of blood oranges. They add a sweet and slightly tart flavor that pairs well with the crunchy texture of fennel and the tang of pickled onions. Not only is it delicious, but this salad is simple to prepare, healthy, and can brighten up any meal. With its eye-catching colors and refreshing taste, Blood Orange Salad will impress your friends and family.
How to Make Blood Orange Salad
Making Blood Orange Salad is straightforward and quick. Just follow these steps for a delicious result.
Ingredients:
- 1/4 red onion (finely sliced or shaved using a mandolin 1 mm thick (~1/2 cup))
- 1/2 tsp white sugar
- 6 tbsp white wine vinegar (for pickling and dressing)
- 4 tbsp extra virgin olive oil
- 1/4 tsp kosher/cooking salt
- 1/8 tsp pepper
- 3 blood oranges
- 1 fennel (medium, finely sliced or shaved using a mandolin 1 mm, 4 packed cups)
- 1/4 cup parsley leaves
Directions:
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Lightly pickle onion: Mix sugar and vinegar, then add the sliced onion. Set aside for about 15 minutes to lightly pickle (the vinegar should cover the onion). Drain and reserve the pickling vinegar.
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Slice oranges, reserve juice: Cut off the rind from the blood oranges and slice them into rounds. Ensure to reserve all the juice on the cutting board – you want around 2 teaspoons (if you’re short, you can sacrifice a slice or two).
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Blood Orange Drizzle Dressing: Measure out 2 teaspoons of the pickling vinegar, and shake or whisk with the reserved 2 teaspoons of orange juice. Add 2 tablespoons of extra virgin olive oil, along with a pinch of salt and pepper.
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Lightly dress fennel: Toss the sliced fennel in 1 tablespoon of the onion pickling juice, along with the remaining 2 tablespoons of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper.
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Assembling: Place half of the orange rounds on a plate. Pile over two-thirds of the fennel, sprinkle the pickled onions and parsley, then place half of the remaining orange slices on top. Top with the rest of the fennel, oranges, and then onions. Finish by sprinkling with parsley leaves. Just before serving, drizzle over the Blood Orange Dressing, mainly on the oranges to avoid staining the fennel. Serve immediately!
How to Serve Blood Orange Salad
Serve Blood Orange Salad chilled or at room temperature. It makes an excellent side dish for grilled meats or can be served as a light main dish. Pair it with a glass of white wine for a refreshing dining experience.
How to Store Blood Orange Salad
Blood Orange Salad is best enjoyed fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. The fennel may lose some crunch, but the flavors will still be delicious.
Tips to Make Blood Orange Salad
- Use a mandolin for thinly slicing the onion and fennel for a more refined texture.
- If blood oranges are not available, regular oranges can be used as a substitute, but the color and taste will vary.
- To enhance the flavor, let the salad sit for a few minutes before serving, allowing the ingredients to mingle.
Variation
You can add sliced avocado for creaminess or incorporate nuts like pistachios for a crunchy texture. Consider adding some goat cheese for a tangy twist.
FAQs
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Can I use other types of oranges instead of blood oranges?
Yes, other types of oranges can be used, but blood oranges provide a unique flavor and beautiful color. -
How long can I keep the pickled onions?
Pickled onions can be stored in the refrigerator for up to 2 weeks. -
Is this salad gluten-free?
Yes, Blood Orange Salad is gluten-free, making it a great choice for those with gluten sensitivity.
Enjoy creating and sharing this colorful and flavorful Blood Orange Salad!
Blood Orange Salad
Ingredients
For the Pickled Onions
- 1/4 red onion 1/4 red onion (finely sliced or shaved using a mandolin 1 mm thick (~1/2 cup)) Use a mandolin for more even slices.
- 1/2 tsp 1/2 tsp white sugar For sweetening the pickling solution.
- 6 tbsp 6 tbsp white wine vinegar For pickling and dressing.
For the Salad
- 3 pieces 3 blood oranges Cut into rounds.
- 1 medium 1 fennel (medium, finely sliced or shaved using a mandolin 1 mm, 4 packed cups) Use mandolin for thin slicing.
- 1/4 cup 1/4 cup parsley leaves Fresh parsley for garnish.
- 4 tbsp 4 tbsp extra virgin olive oil Used for dressing.
- 1/4 tsp 1/4 tsp kosher/cooking salt
- 1/8 tsp 1/8 tsp pepper
Instructions
Pickling the Onions
- Mix sugar and vinegar, then add the sliced onion. Set aside for about 15 minutes to lightly pickle (the vinegar should cover the onion). Drain and reserve the pickling vinegar.
Preparing the Oranges
- Cut off the rind from the blood oranges and slice them into rounds. Ensure to reserve all the juice on the cutting board – you want around 2 teaspoons.
Making the Dressing
- Measure out 2 teaspoons of the pickling vinegar, and shake or whisk with the reserved 2 teaspoons of orange juice. Add 2 tablespoons of extra virgin olive oil, along with a pinch of salt and pepper.
Dressing the Fennel
- Toss the sliced fennel in 1 tablespoon of the onion pickling juice, along with the remaining 2 tablespoons of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper.
Assembling the Salad
- Place half of the orange rounds on a plate. Pile over two-thirds of the fennel, sprinkle the pickled onions and parsley, then place half of the remaining orange slices on top. Top with the rest of the fennel, oranges, and then onions.
- Finish by sprinkling with parsley leaves. Just before serving, drizzle over the Blood Orange Dressing, mainly on the oranges to avoid staining the fennel. Serve immediately.
