Blood Orange Fennel Salad (Printable Version)
Crisp fennel and juicy blood oranges combine with tangy pickled onions and citrus dressing in a vibrant salad.
# Everything You’ll Need:
→ Pickled Onion
01 -
1/4 cup finely sliced red onion (about 1/2 medium onion)
02 -
1/2 teaspoon white sugar
03 -
3 tablespoons white wine vinegar
→ Dressing
04 -
3 tablespoons white wine vinegar
05 -
4 tablespoons extra virgin olive oil
06 -
1/4 teaspoon kosher salt
07 -
1/8 teaspoon black pepper
→ Salad
08 -
3 blood oranges, peeled and thinly sliced or segmented
09 -
1 medium fennel bulb, very thinly sliced (about 4 packed cups)
10 -
1/4 cup fresh parsley leaves
# Steps to Cook:
01 -
Combine the finely sliced red onion with sugar and 3 tablespoons of white wine vinegar in a large bowl. Toss to coat and let sit for 15 to 20 minutes to pickle.
02 -
In a small bowl, whisk together the remaining 3 tablespoons white wine vinegar, extra virgin olive oil, kosher salt, and black pepper until emulsified.
03 -
Trim the tops and bottoms from the blood oranges, then remove peel and pith. Slice into thin rounds or segments, removing any seeds. Trim stalks and fronds from fennel, then slice the bulb very thinly with a sharp knife or mandoline.
04 -
On a serving platter, evenly spread the shaved fennel. Arrange the blood orange slices on top and scatter the drained pickled onions over the salad.
05 -
Sprinkle fresh parsley leaves over the salad and drizzle with the prepared dressing just before serving.
# Extra Suggestions:
01 -
Slice fennel as thinly as possible for a delicate texture. Assemble salad just before serving to maintain crispness. Allow onions to pickle for at least 15 minutes for balanced sweetness.