Blood orange, fennel and walnut salad
20 February 2012 § 3 Comments
I love blood oranges. They are so much more interesting than orange oranges. I loved The Ladies™ bemused reaction to them: “Blood? Like vampires? Vampire oranges?”. They then tucked into them, relishing the every drop of “blood” dripping down their chins.
Here’s a mouth-watering salad to enjoy while blood oranges are still available. We have a few more weeks of them left in the grocery stores.
The juicy segments of sweet blood orange contrast with the crunchiness of the fennel making a refreshing salad that just oozes with goodness.
- 1 blood orange
- 1/2 fennel, thinly sliced
- Arugula – amount depends on how hungry you are
- Handful of toasted walnuts
- Juice of 1/2 a blood orange
- 1/3 cup sherry vinegar
- 2/3 cup walnut oil or olive oil
- Salt and pepper
First make the dressing, whisk the vinegar and orange juice. Season with some salt and pepper, gradually whisk in the oil.
Arrange the ingredients on a platter, toss the dressing over. Serve and enjoy.