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.

Ingredients

  • 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.

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§ 3 Responses to Blood orange, fennel and walnut salad

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