Blood orange salad is a colorful, tangy and healthy way to remind yourself that winter will not last forever. As a bonus, it also wards off scurvy!
This is the salad that reminds us that, even in the dead of winter, there are still wonderful things to be found if you know where to look.
I love blood oranges and thought that this blood orange salad would be a perfect accompaniment to the pork loin we roasted for Matt’s birthday dinner last weekend. In fact, we liked it so much that we made it again last night with pan-roasted salmon.
So for your nerdy pleasure, while you’re thinking about this blood orange salad, here are some facts and tips about blood oranges.
Selection tips: Pick oranges that are firm to the touch and feel heavy for their size. Although bits of green and rough, brownish spots on the skin are fine, avoid any fruits with mold or spongy spots. Note: One pound equals about three medium oranges and should give you about one cup of juice.
Storage tips: Like with most citrus, as pretty as they look in a fruit bowl, it’s better to keep them in the refrigerator. They’ll only last only a couple of days at room temperature, but up to a couple of weeks in the fridge.
Peak growing season: The two most popular varieties are the dark-fleshed Moro which is available from December to March and the delicately flavored Tarocco, from January to May.
Health benefits: Oranges are rich in antioxidants―vital for healthy cells―including vitamin C, which aids in healing, boosts your immune system, helps your body absorb iron, and even helps reduce the risk of cancer. This citrus fruit is also a good source of fiber, which helps lower cholesterol.
- 1 medium-large fennel bulb, leaves and stems trimmed but save some of the fronds
- 3 blood oranges (regular oranges or even grapefruit make a perfectly good substitute)
- 3-4 cups baby salad greens
- ¼ cup pistachios, shelled
- 1 small shallot, shaved or sliced paper thin
- 1 teaspoon smooth dijon mustard
- 1 teaspoon garlic, minced or grated
- 1 teaspoon honey or agave
- 3 tablespoons sherry or red wine vinegar
- Kosher salt and freshly ground black pepper
- ½ cup extra virgin olive oil
- In a small bowl or a jar, add the garlic and vinegar and let it sit for 2 minutes. Whisk in the mustard, honey and a good pinch of salt and crack of pepper. While whisking, slowly add the olive oil until the dressing is emulsified. (If you’re using a jar with a lid, you can also cover and shake).
- Slice the fennel about ½ inch from bottom and discard. Slice the fennel in quarters and cut out the core. Slice fennel very thinly on a mandoline, or with a knife, starting with flat bottom side.
- Using a very sharp knife, cut the top and bottom off the oranges. Then cut the peel and white pith away. Slice oranges into ¼ inch slices.
- In a bowl, toss salad greens, shallot and shaved fennel with a couple of tablespoons of dressing until just moistened. Arrange on a platter. Top with sliced oranges, a few fennel fronds and sprinkle with pistachios. Drizzle with a little more dressing, as desired.