Servings: six to eight.
The sweetness of blood oranges will vary, so if you find that they’re making your vinaigrette too sweet, compensate by adjusting the amount of sherry vinegar to taste. If you can’t find blood oranges, substitute a mix of pink grapefruit and orange sections.
To avoid discoloration, cut the fennel as close to serving time as possible. Don’t soak the fennel in water, or you’ll dilute the intensity of its flavor.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
fresh and delicious! great combination
An absolutely perfect winter salad. I won't change a thing next time I make it - it's got a very satisfying mix of flavors.
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?