Off The Counter: Blood Orange + Pickled Shallot Salad

Citrus is at is best this time of year and my favorite is blood oranges. Their burgundy blush rinds make beautiful dishes. I’ve used them in salads for years but as of late my obsession with picked shallots has added a delightful twist to their sweetness.

Ingredients:

Blood oranges, fennel, fennel greens, pickled shallots, olive oil, white wine vinegar, sugar salt and pepper.

Instructions: (Mind you, I'm not one for measuring ingredients, so depending on the size of the salad and your preference as to just how much dressing is enough, your own judgement should come into play).

Quick Pickled Shallots: Thinly slice shallots, cover with white wine vinegar, add a tablespoon of sugar and let rest for an hour or the time it takes to prepare the rest of the ingredients.

Peel 2-3 blood oranges and cut into cubes. Thinnly slice the fennel and  arrange both in a large shallow bowl. Season with salt and pepper, drizzle oil olive (my new favorite it Madagascar Black Peppercorn from Amphora) and rice or grapefruit balsamic vinegar.

Garnish with trimmed fennel greens and slice citrus. Enjoy.

What are your favorite salad ingredients?