Fennel and blood orange salad is a refreshing, vibrant dish that brings together the crisp, anise-like flavor of fennel with the sweet, tart burst of blood oranges. The combination of textures and flavors makes it a perfect starter or side dish, especially during the winter months when blood oranges are at their peak. Light and packed with nutrients, this salad is also visually stunning with the bright colors of the oranges contrasted against the pale fennel. A simple vinaigrette made from citrus juice and olive oil ties everything together, making this salad as healthy as it is delicious.
Ingredients:
- 2 medium fennel bulbs, thinly sliced (reserve fronds for garnish)
- 3 blood oranges, peeled and thinly sliced
- 1 small red onion, thinly sliced
- ¼ cup fresh parsley, chopped
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- Salt and pepper, to taste
- Optional: ¼ cup toasted pistachios or almonds for crunch
Instructions:
- Prepare the vegetables and fruit: Thinly slice the fennel bulbs, red onion, and blood oranges. Arrange the fennel and blood orange slices on a large plate or platter, then scatter the red onion slices on top.
- Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Adjust the seasoning to taste.
- Assemble the salad: Drizzle the dressing over the fennel and orange mixture. Sprinkle chopped parsley and the reserved fennel fronds over the top for a burst of freshness. If you’re adding nuts, scatter them over the salad for extra texture and flavor.
- Serve: Let the salad sit for a few minutes to allow the flavors to meld before serving. This salad pairs well with grilled fish or chicken, or it can be enjoyed on its own as a light, refreshing dish.
Enjoy the crisp, refreshing flavors of this fennel and blood orange salad as a beautiful addition to any meal!
