Introduction
The vibrant and refreshing salad made with blood oranges and fennel offers a delightful balance of flavors and colors, making it a perfect dish for any occasion. This recipe highlights the unique taste of blood oranges while providing a charming presentation that is sure to impress your guests.
Detailed Ingredients with measures
– 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 medium fennel, finely sliced or shaved using a mandolin 1 mm (4 packed cups)
– 1/4 cup parsley leaves
Prep Time
– 15 minutes
Cook Time, Total Time, Yield
– Cook Time: 0 minutes
– Total Time: 15 minutes
– Yield: Serves 4
This salad is not only easy to prepare but also offers a refreshing and visually appealing dish to enjoy. The combination of pickled onions, juicy blood oranges, and crisp fennel creates a wonderful harmony of flavors, making it a delightful choice for gatherings or a simple weeknight dinner. Enjoy the lively taste and vibrant presentation of this salad!
Detailed Directions and Instructions
Lightly pickle onion
Mix the white sugar and the white wine vinegar in a bowl. Add the finely sliced red onion, ensuring the onion is mostly submerged in the vinegar mixture. Let it sit for 15 minutes to lightly pickle. After 15 minutes, drain the onions but reserve the pickling vinegar for later use.
Slice oranges, reserve juice
Take the blood oranges and cut off the rind. Slice them into rounds carefully. As you slice, make sure to reserve all the juice that runs off onto the cutting board, aiming for around 2 teaspoons. If you do not have enough juice, you may need to sacrifice a slice or two.
Prepare Blood Orange Drizzle Dressing
In a small bowl, measure out 2 teaspoons of the reserved pickling vinegar. Shake or whisk it together with the reserved orange juice (approximately 2 teaspoons), 2 tablespoons of extra virgin olive oil, and a pinch of salt and pepper.
Lightly dress fennel
In a separate bowl, toss the finely sliced fennel with 1 tablespoon of the reserved onion pickling juice, the remaining 2 tablespoons of olive oil, and season with 1/4 teaspoon of kosher salt and 1/8 teaspoon of pepper. Mix well to ensure even coating.
Assembling the salad
On a serving plate, start by arranging half of the orange rounds. Pile over approximately 2/3 of the dressed fennel. Scatter the pickled onions over the fennel, then add a portion of parsley leaves. Place half of the remaining orange slices on top of this mixture. Finish by layering the rest of the fennel, the remaining orange slices, and another portion of the pickled onions. Garnish with additional parsley leaves. Just before serving, drizzle the Blood Orange Dressing over the salad, mainly targeting the oranges to keep the fennel from staining too much. Serve immediately.
Notes
Blood oranges
This salad is created specifically to highlight the flavor and visual appeal of blood oranges, but it can also be made with any type of oranges, regardless of their color.
Fennel
Finely shaved fennel can become wilted quickly. To keep it crisp, soak it in ice water before using. After soaking, drain well and use a salad spinner to dry it.
Salt
This salad requires minimal salt, as the natural sweetness from the blood orange juice is sufficient for flavor.
Optional extra
Lightly toasted almond flakes can be a delightful addition to this salad for extra texture, but they are excluded here to maintain a light and refreshing dish.
Cook techniques
Lightly Pickling Onions
To lightly pickle onions, mix sugar and white wine vinegar in a bowl. Add finely sliced or shaved red onion, ensuring the vinegar covers the onion. Let it sit for 15 minutes to enhance flavor and soften the onion.
Slicing Blood Oranges
Peel the blood oranges with a knife and slice the fruit into rounds. Be sure to reserve any juice that escapes during slicing, usually around 2 teaspoons, which will be used in the dressing.
Preparing Blood Orange Drizzle Dressing
In a small mixing bowl, combine 2 teaspoons of pickling vinegar with the reserved orange juice, 2 tablespoons of extra virgin olive oil, and a pinch of salt and pepper. Whisk or shake together until well combined.
Lightly Dressing Fennel
Toss finely sliced or shaved fennel with 1 tablespoon of onion pickling juice, 2 tablespoons of extra virgin olive oil, and season with 1/4 teaspoon of salt and 1/8 teaspoon of pepper to enhance its flavor while keeping it fresh.
Assembling the Salad
Layer the assembly of the salad by placing half of the orange rounds on a plate, followed by two-thirds of the dressed fennel, pickled onion, and parsley. Add the remaining orange slices, topping with another layer of fennel. Finish with the last of the onions and a sprinkle of parsley leaves before adding the Blood Orange Dressing just before serving.
FAQ
Can I use regular oranges instead of blood oranges?
Yes, while this salad is designed to highlight blood oranges, it can be made with any type of oranges, regardless of color.
How can I keep fennel from going floppy?
To maintain the crispness of fennel, soak finely shaved slices in ice water for a short period. This helps to keep them perky before use.
Is additional salt necessary for this salad?
No, the salad typically does not require much salt as the natural sweetness of the blood orange juice provides adequate flavor.
Can I add nuts to this salad?
Yes, lightly toasted almond flakes make a wonderful addition for extra texture, although they are optional if you prefer a lighter salad.
Conclusion
This refreshing salad combines the sweetness of blood oranges with the crispness of fennel and pickled red onions, creating a vibrant and delightful dish. The light dressing enhances the flavors without overwhelming the fresh ingredients, making it perfect for your next gathering or as a light meal.
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