Thursday, February 9, 2017

Anya Fernald's Blood Orange Salad

Straight from the pages of my favorite new cook book: Home Cooked by Anya Fernald. A winter menu winner.

Blood Orange Salad
*4 blood oranges 
*1 fennel bulb, trimmed and thinly sliced
*1/2 small red onion, thinly sliced
*1/2 teaspoon kosher salt
*1/4 cup piquant extra virgin olive oil (I used blood orange olive oil)
*2 tablespoons chopped Italian flat leaf parsley
*pinch red pepper flakes
*flaky sea salt for serving

With a sharp knife, cut the top and bottom off each orange and stand them on a cutting board. Beginning at the top of each orange, cut down along the curve of the fruit to remove the skin and pith, then cut each orange crosswise into 1/4 inch thick slices. Transfer to a bowl and add the sliced fennel, onion, and kosher salt and mix gently but thoroughly to combine. 

Transfer to a platter and drizzle with the olive oil, then top with the parsley and red pepper flakes. Season with flaky sea salt and serve.

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