Blood Orange Salad
A vibrant and refreshing salad that combines blood oranges with crisp fennel and tangy pickled onions, perfect for a light lunch or side dish.
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.
Notes
Serve chilled or at room temperature. This salad pairs well with grilled meats and makes a light main dish. If blood oranges are unavailable, regular oranges can be used, though the taste and appearance will vary. Adding avocado or nuts like pistachios enhances the texture.