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fennel and blood orange salad with olive

January 25, 20174 Comments


a little short today, as there has been a small bout of chaos churning in the midst of our raw and algid weather. no sooner did we see the last of the snow melt did it come again swiftly, without hesitation. and once more, just as quickly as the eye can blink, we are blanketed again beneath an alabaster canopy. i feel a calm wash over me now when the snow falls – it wasn’t always this way, but i recognize it for what it is now. there’s a stillness the world offers forth during periods of heavy snow, the tremble of the heart the only thing softer.


i’ve been filling my days with equal parts hot brothy compositions, admittedly a few rather carbohydrate kissed burrows beneath the snow, thick and chewy yeasted breads, and recently a resurgence in celebrating the essence of winter in salad form.

 i’m sharing a rather strong case for such today, one that’s captivated me multiple times in the past week. if you find winter the bleakest mistress, rekindle your relationship now within these tangles.

www.theperpetualseason.com

fennel and blood orange salad with olive
 
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i've recently been inspired by the wealth of citrus-abundant recipes that coax us through this time of year. i've seen many variations on this salad, all nodding to the sweet and tart pairing of citrus and fennel - some to say this is a traditional sicilian composition. at any rate, this salad makes a strong case for the winter time.
Ingredients
  • ¼ cup walnuts
  • 2 large blood oranges
  • 1 large fennel bulb, halved lengthwise, cored, and sliced very thin (reserve fronds)
  • 1 small red onion, sliced thin lengthwise
  • ¾ cup kalamata olives, pitted and halved
  • 4 tsp olive oil
  • 1 tbl minced shallots
  • small pinch of salt and pepper
Method
  1. in a skillet over medium heat, dry-toast the walnuts, cool, and coarsely chop.
  2. cut the blood oranges into segments: begin by slicing off the top and bottom. stand the orange upright and cut downward, top to bottom, to remove the peel and white pith. working over a bowl, cut between the white membranes of the fruit to release the segments. in a separate, smaller bowl, squeeze any remaining fruit to reserve the juice.
  3. in a large bowl combine the blood orange segments with the fennel, red onion, and olives.
  4. whisk together reserved blood orange juice (I had about 4 tsp), olive oil, minced shallots, salt and pepper. serve salad garnished with walnuts and reserved fennel fronds; drizzled with dressing.
3.4.3177

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Comments

  1. Considering The Radish says

    January 26, 2017 at 9:00 am

    This is lovely- I love your use of walnuts. And you’re right- there’s a calm that can only come with a thick blanket of snow. It’s a magical time.

    Reply
    • Danielle says

      February 5, 2017 at 5:46 pm

      Allyson, thank you so! I apologize for a belated reply, I’m just getting over the most wicked cold (the downside to all of this romantic winter notion).

      Reply
  2. Edlyn says

    February 7, 2017 at 10:42 pm

    I hope you’re over your cold dear one. Sorry you weren’t feeling so good. This salad looks very wonderful and I totally see how you were charmed by it. Thank you for sharing.

    Reply
    • Danielle says

      February 13, 2017 at 8:08 pm

      Edlyn, I am miraculously back from the dead. Thank you for your beautiful presence. It seems the cold not only dulled my physical senses, it likewise drained my emotional capacities aka this girl has the winter blues. Hope you are well, xo.

      Reply

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