There’s something alluring and mysterious when you spot a sign in your grocery store for blood oranges. Will it bleed when cut? Will it taste vastly different from an ordinary orange? Yes, the juices are more defined because of the visual red pigment, and yes, it’ll taste slightly bitter but not as acid.
But look at that color! The days are getting longer and putting me in the mood for summertime food. Fennel and blood orange salad is so light and airy I am easily reminded of warmer weather and sun-drenched days. Blood oranges originally came from Sicily and Spain although some are now grown in California. They’re lovely in salads, cocktails, sorbet, tarts, marmalades and salsas. This salad is super easy to make, amazing in flavors and texture and let’s not forget nutritionally good.
Serves 4
2 blood oranges, peeled and segmented
large fennel bulb, trimmed and thinly sliced (use a mandoline)
feta cheese, crumbled
lemon
extra-virgin olive oil
sea salt and freshly ground pepper
fennel fronds (wispy little leaves at the tips of a fennel bulb)
1. In a bowl toss fennel slices with a splash of olive oil and about a tablespoon of lemon juice. Season with salt and pepper.
2. Arrange fennel on plates followed by blood orange segments. Top with feta cheese and drizzle with olive oil. If you have any fennel fronds, scatter over the salad.
The Culinary Chase’s Note: Use fresh dill if the fennel fronds don’t look great or have been chopped off. Enjoy!
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