Blood Orange and Fennel Salad
Experience a taste of Sicily with this refreshing Blood Orange and Fennel Salad. A perfect way to use late winter seasonal citrus, it's a simple, stunning mix of juicy Cara Cara and Moro blood oranges, crisp fennel, and fresh parsley. Ideal for a light lunch or an easy, flavorful side dish.
Servings: 2
Ingredients
- 1/2 fennel bulb large, trimmed, peeled and very thinly sliced
- 3 oranges
- 3 tbsp fresh parsley minced
- 1 tbsp olive oil extra virgin
- 1/2 lemon juiced, I like to use or Meyer lemons for this
- coarse sea salt
- black pepper freshly ground
Instructions
- Using a very sharp knife, peel the oranges. Make sure to remove all of the pith. Cut the oranges into cross-wise slices and then cut each slice in half. Remove and discard any seeds.
- Arrange the fennel and orange on a serving plate and scatter the parsley on top. Drizzle with the olive oil and the lemon juice, and season with the salt and pepper.