Blood Orange Salad

Blood Orange Salad

The marriage of the sweetness of blood oranges, salty calamata olives, and crisp fennel simply dressed with extra virgin olive oil and oregano is commonly seen in Southern Italy, especially Sicily.

INGREDIENTS

  • Blood oranges
  • Calmata olives
  • Fennel bulb
  • Oregano
  • Olive oil
  • Parmigiano

KITCHEN TOOLS

  • Chef's knife or serrated knife
  • Cutting board

PREP & COOKING INSTRUCTIONS

PREP TIME: 10 MINUTES

STEP 1: Remove oregano leaves from stem.

STEP 2: Remove stem and fronds from fennel bulb. Finely dice a small amount of fronds for garnish.

STEP 3: Using chef's knife or serrated knife, peel the oranges, removing all of the bitter white pith. Thinly slice crosswise, removing any seeds.

STEP 4: Use a peeler and peel away any blemishes from the outer layer of the fennel bulb. Thinly slive fennel horizontally to the root.

STEP 5: Arange blood oranges on serving platter. Garnish with calamata olives, thinly sliced fennel, oregano leaves, parmigiano, and fennel frond.

STEP 6: Garnish with olive oil and salt and pepper. Take a picture of your final dish for posting and enjoy your salad!

WINE PAIRING

Cinque Terre DOC is a crisp white wine grown on the hilly slopes of the Ligurian coast of the Italian Riviera.

CONVERSATION STARTERS

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