Blood Orange Salad

Winter and salad are two words that do not belong in the same sentence. Nothing says frigid temperatures less than a dish made up of raw ingredients. The only way a salad seems appropriate this time of year is to celebrate the gems that are in season.

Citrus is a much needed break from heavy comfort foods that dominate the cold months.  The skin of blood oranges looks like any other orange, but peeling reveals deep ruby-red flesh.  The balanced sweet and tart flavors of blood oranges punctuate this Sicilian salad with fennel, arugula and black olives.


Sicilian Fennel Salad with Oranges, Arugula and Black Olives
Adapted from Saveur

Serves 4

3 blood oranges
2 fennel bulbs
1/4 cup extra virgin olive oil
1 tablespoon red wine vinegar
Salt and black pepper to taste
8 oz baby arugula
1/4 cup oil-cured black olives

Trim the tops and bottoms off each orange. Remove the rind and pith, and then cut out the orange segments from the membranes.

Trim the fennel bulbs and half lengthwise. Cut into paper-thin slices using a mandolin.

In a large salad bowl whisk together the olive oil and red wine vinegar and season to taste with salt and pepper. Toss the arugula and fennel slices in the dressing and top with orange segments and olives.

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