The annual window for blood oranges is far too short, so it’s best to use them as frequently as you can to really make the season count. In this superb winter salad, they bring both sweetness and acidity, mellowing the sharpness of the fennel and onion as they marinate. A top shelf olive oil makes all the difference here, and when you consider the preciousness of a blood orange, it really is worth breaking out the good stuff.
SERVES: 4—6
1 small bulb fennel
1 small red onion
2 blood oranges
1 tablespoon red wine or champagne vinegar
3 tablespoons olive oil
Flake Sea salt
Fresh ground pepper
4 ounces baby spinach, spring mix, or your favorite tender lettuce, rinsed and spun dry
Using a sharp knife, cut the fennel bulb in half, removing the core. Shave the fennel into extremely thin slices. Repeat with the red onion.
With a knife, remove the rind from the oranges, and segment by carefully slicing between the flesh and membranes.
Put the blood orange and any reserved juices into a bowl with the fennel and red onion. Sprinkle with a hefty pinch of flake salt, lightly toss with the olive oil and vinegar and allow to sit for 15 minutes to marinate.
Toss half the orange mixture with the greens and a crack of black pepper. Divide amongst plates and top with the remaining orange fennel salad. Finish with more coarsely cracked pepper and flake salt. Serve immediately.
