fennel and blood orange salad

fennel and blood orange salad
Originally uploaded by yellaumbrella

This is such a refreshing salad. I love the crispness of fennel. And that soft fennel flavor of herb, citrus and anise. I peeled the outer layer and the stems off. I will save them for stock. Some one told me that Prometheus used a stalk of fennel to steal fire from the gods.

When I can’t get fennel I use jicama. I add pepper, radishes, apples or whatever I have on hand. A shallot orange vinaigrette works best. I change up the vinaigrette too, adding a bit of honey, garam masala or even a nice mustard where needed. I was out of shallots tonight so I added scallions for a mild onion flavor. They added a nice green element too. Thin slices of vegetables work best I think. And of course I like to supreme the oranges.

The fennel I bought seems a little milder. It still has a nice flavor just not as much anise tang as some. This salad goes well with fish or on top of some nice greens for a light meal. I also like it the next day when all the ingredients have had time to combine.

supremes of blood oranges

blood orange
Originally uploaded by yellaumbrella

Being in Nebraska in winter makes you dream of things like blood oranges. They are like a magic trick. Your normal orange from the outside and then to cut it open and see its crimson flesh.

One of my favorite knife skills is to supreme citrus. Carving out the perfect little wedges of citrus. I even love the name. It really is the Diana Ross of kitchen tricks.

My boyfriend Harold McGee* says “Blood oranges owe the deep maroon color of there juice to anthocyanin pigments, which develop only when night temperatures are low, in the Mediterranean autumn and winter.”

So they are at their best now and I plan to eat many. Blood oranges have more antioxidants than other oranges so as my winter cravings go, this is a good one.

* Ok, so I don’t even know him but I do read bits from On Food and Cooking all the time. And maybe I do have a fantasy or two of making him a grilled cheese sandwich while he tells me about anthocyanin pigments.