The Contest Continues and So Must My Life- Fennel & Blood Orange Salad

Well, Project Food Blog continues and I am still in it! Blood Orange Salad.

Which is thrilling. Really. But there is a small part of me that is just exhausted from this experience. I mean whatever happened to my real life? Remember when I used to post a Market Matters every Sunday from the Hollywood Farmers Market? But lately, Sundays are contest entry posting days so all the great produce I have been buying has been getting consumed, though a bit unceremoniously. I mean I still go to the market but I don’t post about what I bring home.

Take these blood oranges. These are a vibrant sign that the Hollywood market is alive and well. I picked them up last week and I was feeling so sad that their beauty was getting ignored in favor of my contest posts.

Blood Orange Salad

But true beauty shines inside and out, there’s no hiding it. Because these red-fleshed wonders are destined for a featured spot on this here blog. In fact, these oranges are so pretty and so tasty that I thought I’d present them to you today as my weekly thank you for all your #PFB2010 support. I usually offer sweets or red meat. Empty calories and blood are sure to get your attention! But this is week seven of this contest and I think we all might be craving something fresh and healthy.

Fresh and healthy sure. But it still has that element of blood. Because like I said I may be a bit tired, but I am still thirsty for blood! Though in this case, the blood is more metaphor than carnivore!


blood orange sliceFennel & Blood Orange Salad with Pistachios

serves 4 CLICK here for a printable recipe

  • 2 large fennel bulbs, trimmed, quartered, cored and thinly sliced
  • 2 medium blood oranges
  • 1 T extra-virgin olive oil
  • 1 T white wine or champagne vinegar
  • salt and freshly ground black pepper, to taste
  • 1⁄4 c pistachios, lightly toasted
  • 1 t fennel fronds, feather parts only, minced
  • 1 small jicama, peeled and cut into matchsticks

Place the sliced fennel in a salad bowl. Cut a slice off the top and bottom of each orange. Working with 1 orange at a time, set the fruit on a cutting board, one cut side down. Using a chef’s knife, slice away the peel from top to bottom following the curve of the fruit, removing all the white pith, but leaving as much flesh as possible. Repeat with the remaining orange. Slice oranges into sections by cutting between the membrane of each section. Add them and any accumulated juice to the bowl with the fennel, followed by the jicama. Drizzle with olive oil, vinegar, and salt and pepper. Toss well, top with toasted pistachios and minced fennel fronds. Serve.


Greg Henry

Sippity Sup

Blood Orange Salad