Blood Orange, Fennel and Olive Salad

This is another of Christine Hickman's beautiful salad recipes. Blood Oranges are Sicilian as it turns out. Not as sweet as other oranges and refreshing addition to this salad.

BLOOD ORANGE, FENNEL AND OLIVE SALAD

(serves 6)

1. 4 large or 6 small blood oranges (Navel oranges are a reasonable substitute)
2. 2 fennel bulbs
3. 1 purple onion
4. 1/2 cup pitted black olives, preferably oil-cured
5. 1/2 cup extra-virgin olive oil
6. 1/2 teaspoon salt
7. Freshly ground black pepper to taste

Peel the oranges removing the white pith as well as the skin. Slice oranges. Work over a bowl to catch the juice which should then be reserved.

Trim, quarter, core and thinly slice the fennel. Place in a bowl of acidulated ice water until ready to use.

Thinly slice the purple onion and add it to the bowl of ice water along with the fennel.

When ready to serve the salad, drain the fennel and onion, pat dry and set aside.

Arange the orange sections and fennel on 6 plates. Top with the oinions and decorate with the olives. Drizzle with the reserved orange juice and the olive oil, season with the salt and pepper, and serve.

Alternately, you can toss the fennel and oinion in a large bowl; add the orange sections  and olives, and dress with the orange juice, olive oil, salt and freshly ground black pepper.

Comments

[janet]

sounds like another great use for the blood orange infused olive oil from our local Queen Creek Olive Mill! Thanks!

[Anne Ritchings]

You bet. That would be just perfect for this salad.