Sicilian Blood Orange, Fennel, Red Onion and Mint Salad with Citrus Vinaigrette
This healthy summer salad is a perfect side for many Italian meat and pasta dishes. It is fresh, bright colorful & citrusy. I love to serve with a hearty Lentil soup or a any grilled meat. It keeps well in the fridge for lunch for the next day. My secret for this dish is the garnet-colored Blood Orange. If you you can't find them in your local store, any tangerine or seedless orange also works well.
Author Homemade Italian Cooking with Cara
4large blood orangesor a combination of navel oranges and blood oranges
2large fennel bulbs
½red onionthinly sliced
1bunch mintcan substitute basil
Salt & Pepper
3TBfresh squeezed orange juice
3TBfresh squeezed lemon juice
⅓cupgood virgin olive oil
Slice away all the peel and white pith from the oranges. Slice in rings or segments, whichever you prefer. I like mine in segments for a bigger burst of juice with each bite. Cut off the tops and bottom core of the fennel bulbs. Discard any tough outer leaves. Save some fronds for garnish. Cut the bulb in half and cut into thin slices. Tear off the mint leaves from the stems.
To make the vinaigrette, mix all ingredients in a small bowl except for the olive oil. Slowly drizzle the olive in while rapidly whisking until the dressing begins to emulsify. Taste and adjust seasoning if needed.
Assemble the fennel, orange segments, and red onion on a platter. Mix in lots of fresh torn mint leaves. Garnish with fennel fronds. Drizzle with citrus vinaigrette and serve. This salad also keep well in a chilled fridge for an hour.