Prepare to tantalize your taste buds with a vibrant Mediterranean-inspired dish that will transport you straight to the sun-drenched coasts of Italy! This Fennel Blood Orange Salad is not just a recipe; it's a sensory experience that combines the crisp, anise-like crunch of fennel with the sweet-tart explosion of blood oranges. Perfect for those seeking a refreshing, elegant, and incredibly easy-to-prepare salad that looks like it was crafted by a professional chef but can be whipped up in just 10 minutes!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 bulbs fennel, thinly sliced
- 2 blood oranges, peeled and segmented
- 1/4 red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by preparing your ingredients. Take the two bulbs of fennel and trim off the stalks and fronds. Cut the bulbs in half, then slice them thinly using a sharp knife or a mandoline for even slices.
- Next, peel the blood oranges using a sharp knife, removing all the pith. Segment the oranges by cutting along the membranes to release the segments. Place the segments in a bowl, ensuring you catch any juice that may run out.
- Thinly slice the red onion. If you prefer a milder flavor, you can soak the slices in cold water for a few minutes to reduce their sharpness. Drain and pat dry before adding to the salad.
- In a large mixing bowl, combine the sliced fennel, blood orange segments, and red onion. Gently toss the ingredients together to mix them evenly.
- In a small bowl, whisk together the olive oil and red wine vinegar. Season with salt and pepper to taste. Adjust the seasoning according to your preference.
- Drizzle the dressing over the salad mixture and toss gently to combine, ensuring all the ingredients are well coated with the dressing.
- Let the salad sit for a few minutes to allow the flavors to meld together.
- Before serving, garnish the salad with freshly chopped parsley for a pop of color and added flavor.
- Serve the Fennel Blood Orange Salad chilled or at room temperature as a refreshing appetizer or side dish. Enjoy!
Tips
- Slice Technique: Use a sharp mandoline or very sharp knife to get paper-thin fennel slices. Uniform, delicate slices ensure a more refined texture and better flavor distribution.
- Orange Segmenting Hack: When removing blood orange segments, do so over a bowl to catch all the delicious juices. These can be incorporated into your dressing for extra flavor.
- Onion Softening Trick: To reduce the sharp bite of red onions, soak sliced onions in cold water for 5-10 minutes before adding to the salad. This mellows their intensity without losing their crisp texture.
- Dressing Pro Tip: Whisk your olive oil and red wine vinegar thoroughly to create a perfect emulsion that will coat your salad ingredients evenly.
- Flavor Enhancement: Let the salad sit for 5-10 minutes after dressing to allow the flavors to meld and intensify. This resting period can significantly improve the overall taste profile.
- Freshness is Key: Use the freshest possible ingredients, especially the fennel and blood oranges, to ensure maximum flavor and texture.
Nutrition Facts
Calories: 90kcal
Carbohydrates: 12g
Protein: 2g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
