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blood orange salad


When we were in Rome blood oranges were everywhere, and if you ordered orange juice it was usually blood orange juice. We bought them in the market near our apartment everytime we shopped and they were incredibly sweet and juicy. When we got home Bea and I were at the Food Coop and she saw the blood oranges and asked if we could buy more. This salad reminded me of our trip.



2 blood oranges

2 navel oranges

1 small head of bibb or butter lettuce, washed and torn into pieces

1/2 fennel bulb, very thinly sliced, and a few fennel fronds

handful of fresh mint leaves

extra virgin olive oil

1 lemon, meyer if possible

coarse sea salt and freshly ground pepper, to taste


Slice the top and bottom off the oranges and remove pith and peel following the curve of the fruit so that the pulp is exposed and the outer membrane is removed. (See sectioning citrus if this is confusing.) Slice into rounds. Combine the lettuce, fennel, and mint leaves in a bowl and drizzle with olive oil and juice of the lemon. Arrange oranges on top and sprinkle with salt and pepper. Serve immediately.

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