Blood oranges originated in Sicily – perhaps this is why they are sometimes offered as Sicilian Oranges – marketeers must have some reasons to confuse us…
Excellent companion to almost anything – fresh, light, and, importantly – easy to prepare. You can even start some 2-3 hours ahead, up to step 3.
For 6
- 7 blood oranges (there may be a need for increased amount of the vinaigrette, you may want to plan for 8 oranges, just to be safe..)
- 2 tbsp mild-tasting vegetable oil (i used peanut oil successfully) or mild olive oil
- 1 bulb of cicoria or fennel
- Salt and freshly ground black pepper
- Slice one of the blood oranges in half and squeeze the juice into a bowl, then add a little salt, pepper and the two tablespoons of olive oil. Whisk together well, then set aside. After completing step 3 You may find you need two oranges for the vinaigrette – not to worry, there is time to add and re-mix..
- If using fennel, remove its fibrous outer layer and slice into fine ribbons. If using cicoria, pull off its outer leaves until all you are left with is the pale white bulb. Slice it very finely.
- Place green very finely sliced in the bowl with the vinaigrette.
- Using a small, sharp knife, remove the peel and pith from the remaining oranges and slice into rounds, removing from the individual slices any left over pith.
- Add oranges to the bowl and toss lightly together. This is when you decide you have enough vinaigrette – and add, if needed, the 8th orange juice etc.
- Serve.
