Blood Orange Fennel Salad
This refreshing salad combines juicy blood oranges, crisp shaved fennel, and tangy quick-pickled red onions, all tossed in a bright citrus vinaigrette. Perfect for winter and early spring meals.
Equipment
- 1 bowl for pickling onions and preparing dressing
- 1 sharp knife for slicing oranges and fennel
- 1 mandoline optional, for very thin fennel slices
Ingredients
- 1/4 red onion finely sliced (about 1 mm thick, ~1/2 cup)
- 1/2 teaspoon white sugar
- 6 tablespoons white wine vinegar divided
- 4 tablespoons extra virgin olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 3 blood oranges
- 1 medium fennel bulb very thinly sliced (about 4 packed cups)
- 1/4 cup fresh parsley leaves
Instructions
- Place sliced red onion in a small bowl, sprinkle with sugar, and pour 3 tablespoons white wine vinegar over it. Toss and let sit 15 to 20 minutes.
- In a separate bowl, whisk remaining 3 tablespoons white wine vinegar with olive oil, kosher salt, and black pepper to prepare the dressing.
- Trim top and bottom from blood oranges. Stand upright and carefully peel off the skin and pith. Slice into thin rounds or segments, removing any seeds.
- Trim fennel stalks and fronds, then slice the bulb very thinly using a sharp knife or mandoline.
- Arrange shaved fennel evenly on a serving platter. Layer blood orange slices over the fennel.
- Drain pickled onions and scatter them on top along with fresh parsley leaves.
- Drizzle the prepared dressing over the salad just before serving.
Notes
- Slice fennel as thin as possible for best texture.
- Assemble salad just before serving to maintain crispness.
- Allow onions to pickle at least 15 minutes for balanced flavor.
- Add crumbled goat cheese or feta for creaminess.
- Try toasted pistachios or almonds for crunch.