Blood Orange and Fennel Salad
This salad is one of our co-founder Melissa’s favorites. Today I made it with blood oranges because they were too hard to resist at the grocery store. Also, instead of sherry vinaigrette, I made a quick dressing of tahini with a little orange juice, maple syrup, and olive oil. And I added a piece of salmon, some hemp seeds, and a few handfuls of greens to make this salad meal-sized
Fennel, Parsley, and Orange Salad
Serves: 4 as a side or appetizer, or 2 as a meal-sized salad (with salmon, chicken, or steak)
1 bunch flat-leaf parsley
1 large fennel bulb (or two small), fronds attached
1 teaspoon chopped dill
¼ teaspoon fine sea salt
freshly ground black pepper
Add the chopped parsley to a mixing bowl. Cut the fronds off the fennel bulb, reserving a few handfuls of the fronds that are the least limp. Chop the fronds, and add them to the bowl.
Shave the fennel bulb on a ceramic vegetable peeler, if you have one, or slice finely with a sharp knife. Add the fennel to the bowl.
Section an orange this way, and add it to the bowl, along with the dill, sea salt, and one grind of black pepper. Toss with enough of the vinaigrette to lightly coat the salad, 1 1/2 to 2 tablespoons for the whole thing.
Make ahead: If the ingredients are thoroughly dried, the tossed vegetables and herbs will keep, undressed, in the fridge for two or three days.