We love blood oranges. Their distinctive color adds a splash to any recipe that calls for oranges, and helps to perk up a dreary winter day. We also love this classic combination of ingredients for a wonderful winter salad.
Blood oranges certainly brighten up the kitchen on a snowy winter day. The deep red color of the flesh and juice is quite a shock if you've never seen it before. Sometimes the skin is blushed with the same color but not always. The flavor is delicious and the zest makes a very colorful ingredient in cooking. They're great for juicing and make a tasty cocktail as well. There is no better orange to use for this classic Italian salad.
Fennel and Orange Salad
1 large bulb fennel
1 small red onion
2 large oranges
2 tablespoon red wine vinegar
1/3 cup good olive oil
teaspoon minced garlic
chopped mint for garnish optional
1.Trim the top of the fennel, reserve some of the fronds, and peel the outside of the bulb of any tough stringy parts.
2. Slice the fennel and onion VERY thin.
3. Zest one of the oranges then peel both and slice.
4. Combine olive oil, vinegar and garlic with a pinch of salt in a bowl. Toss with the fennel, onion, orange and allow the flavors to blend.
Serve as is or on a bed of arugula or watercress for a sensational salad dish.
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