Blood Orange Salad

A vibrant salad showcasing blood oranges, paired with fennel, parsley, and lightly pickled onions. The natural citrus sweetness balances the sharpness of vinegar, while a drizzle of blood orange dressing ties everything together beautifully. Light, refreshing, and elegant.

Instructions

1. 1

   Combine sugar and vinegar, then add onion slices. Leave for 15 minutes to pickle lightly, ensuring the vinegar just covers the onion. Drain, keeping the pickling vinegar.

2. 2

   Remove rind from blood oranges, slice into rounds, and save about 2 tsp juice from the cutting board.

3. 3

   Make dressing: mix 2 tsp pickling vinegar with 2 tsp reserved orange juice, 2 tbsp olive oil, and a pinch of salt and pepper. Whisk or shake to combine.

4. 4

   Toss fennel with 1 tbsp onion pickling juice, remaining 2 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp pepper.

5. 5

   Arrange half the orange rounds on a serving plate. Layer with two-thirds of the fennel, pickled onion, and parsley. Add remaining oranges and fennel, topping with the rest of the onion and parsley.

6. 6

   Drizzle the blood orange dressing over just before serving, focusing on the oranges to avoid staining the fennel. Serve immediately.

Recipe Notes

• Any type of oranges can be used if blood oranges are unavailable.

• To keep fennel crisp, place shaved slices in ice water, then drain and dry before use.

• The salad needs minimal salt, as the sweetness of the citrus balances flavors.

• Optional addition: toasted almond flakes for extra texture and nuttiness.