I make this every couple weeks during the winter when blood oranges are in season (usually January and February). Adapted (simplified!) by LKD from Smitten Kitchen’s recipe: https://smittenkitchen.com/2014/02/fennel-and-blood-orange-salad/.
- 1 medium-large fennel bulb, leaves and stems trimmed off (use a peeler to shave of any discolored spots)
- Juice of 1 lemon
- Salt and freshly ground black pepper
- 1 shallot, peeled and cut into paper-thin slices
- 2 tablespoons extra-virgin olive oil
- 2 large blood oranges, peeled, sectioned, cut each section into 2 or 3 pieces
- 1/4 cup hazelnuts or walnuts, coarsely chopped
- 10 mint leaves (I usually substitute dried mint, added with the olive oil
Cut the fennel bulb into four wedges. Cut out the core from each wedge. Slice fennel very thinly on a mandonline, benriner or with a knife, starting with flat bottom side. Toss in serving bowl with salt, pepper and lemon juice. Let sit for 10 to 20 minutes. Mix in in olive oil and shallots (and dried mint, if using).
Just before serving, add orange pieces, walnuts, and mint leaves; toss gently.