The idea for this salad marinated in my head for a few weeks after I saw a recipe for a citrus and onion salad. While shopping recently for fresh produce I spotted some gorgeous blood oranges and immediately wanted to go home and try to create my own version of this colorful combination. —NakedBeet
Put the 2 cups of hot water into a medium sized bowl, adding the juice of 1/2 the lemon. Slice the fennel bulb into thin strips and rounds. Place the sliced fennel into the bowl of lemon water and let sit for 5 minutes, making sure they're all submerged.
While the fennel is in the water, peel the 3 blood oranges and take off as much white pith as you can. Keeping the oranges whole, slice them into 1/4? thick rounds. Some of them will break depending on the juiciness of the orange, but now you’ve got some variation in your salad!
Mix the vinegars and oil together and add the coriander. This dressing needs no salt as the sweetness in the orange juice and the acid in the vinegars make a pretty complete dressing. I used about 4 short rosemary stalks to get the leaves.
It’s best to compose this salad into individual plates. Drain the fennel and alternate layering the oranges and fennel onto each plate, spooning the dressing between each layer. Sprinkle the fresh rosemary over the salad.
p.s. If you don’t have TJ orange champagne vinegar, making its replacement is not too difficult. Substitute the champagne vinegar with apple cider and white wine vinegar and add 2 tablespoons of orange juice. When I ran out of my last TJ’s bottle and after realizing how much it cost (I loved it so much I never looked) I swore I’d be making my own version and because I’m such a huge fan of Marshall’s I was rewarded by finding a bottle of stand alone champagne vinegar in their gourmet food shelves during the holiday season. I was one psyched cook!!!!