Instead of apologizing for not posting in ages, I am going to just pretend like I’ve been here all along.
I took the picture of this salad with a this new light I bought. I was having a big issue with the lack of light in my new apartment, but then Kamran over at TheSophisticatedGourmet mentioned these lights he had heard were all the rage for food photography, so I clicked over to amazon that night and bought it. I am pretty happy with it, though I think I might need two of them.
Before I forget, I am really excited about teaching a cooking class at Thanksgiving Point this spring. If any of you will be in Utah in the middle of May, then be sure to sign up for it. I am teaching a series of classes right now called “Entertain Your Family: Fun and Easy Ways to Impress the Ones You Love Most.” On May 20th, I will teach a class on how to throw a panini party for your own family, with recipes and ideas on how to make it really fun. It’s for people who have old kids, young kids, or no kids, so if you can make it, please come!
Also, if you live in Utah, and would like to have me teach a class somewhere, please let me know in the comments section.
I have to say, I am really excited about it because for years I have wanted to teach a class there. Thanksgiving Point, if you have never been, is this fabulous place with a huge dinosaur museum, a movie theater, botanical gardens, a tulip festival, and just about anything cool you can think of.
Anyway, back to this salad. This was one of those things I threw together after perusing the produce aisle at the local grocery store. They had blood oranges, which I think are fantastic, and their fennel was on sale. I grabbed both and wondered what would go well with them, and right behind me was the pickle/mustard aisle. That’s where I found these lovely mixed olives.
So there you have it, it’s a fun salad, and the blood oranges are very pretty, but if you can’t find them, don’t you worry. I actually think a nice, sweet, regular old navel orange would have been great, and might have even tasted better (shhh!).
fennel and blood orange salad
1 large fennel bulb, very thinly sliced
3 blood oranges or navel oranges
2 teaspoons sugar
pinch of salt and pepper
2 tablespoons olive oil
1 handful fennel fronds
mixed olives, such as Kalamata, or Manzanilla, sliced (with pits removed)
1. Arrange fennel slices on individual plates, or in a large salad bowl.
2. Section the oranges one at a time: With a sharp paring knife, cut off all skin and outside membranes of the orange to reveal the flesh. Hold the orange over a small bowl with one hand, and carefully cut along each membrane with the knife to slice out each section. Place the sections in with the fennel slices, and squeeze any remaining juice into the small bowl.
3. Into the small bowl with the juice, add sugar, salt and pepper, and olive oil. Whisk until slightly emulsified, and pour over fennel and orange sections. Garnish with fennel fronds and olive slices.