“Fresh and bright,” she wrote. “Nice way to wrap up that holiday blitz!” So true, I thought. Like many, I found myself on January 1st needing a break from the booze and the cheese and the sweets that abound at every turn during the last six weeks of the year. Shortly after seeing Teri’s photo, I made my way to the grocery store in search of winter citrus and greens. Nothing sounded more refreshing or perfect than that very salad at that very moment. I made the salad for dinner that evening, and I’ve made it a number of times since. It’s nice aside soup or really any wintry dish, but it also can stand alone with the addition of a little protein. I’ve been pulling leftover roasted chicken, tossing it with the greens and fennel, and calling dinner done (with a hunk of bread on the side, of course). Incidentally, I made this on Instagram Stories, and someone messaged me saying her family makes this salad all the time with the addition of salty black olives. The combination of blood oranges, fennel, pomegranates, and parmesan (or Pecorino) is a classic Sicilian salad, and the addition of black olives is a variation of the dish. Depending on your preferences, change up the contents as you like. And if you really can’t get behind fennel, thinly sliced endive works beautifully, too. Another idea: plate the salad on individual plates—might be fun for a party? 5 from 4 reviews
sliced oranges, any variety you like though Cara Cara and blood oranges are particularly nice citrus-shallot vinaigrette arugula thinly shaved fennel or endive shaved parmesan
A few other ideas: Teri showered her salad with thinly sliced red onions and pomegranate arils, both of which looked striking. When I made this on Instagram Stories, someone messaged me saying her family makes something similar with the addition of salty black olives, which is a classic Sicilian combination. If you’re looking for video guidance, I made the whole salad in Instagram Stories. This salad, with the addition of a little protein, could be a standalone meal. I’ve been pulling leftover roasted chicken and tossing it with the greens and fennel. Without the chicken, it’s nice aside soup or really any wintry main course.
