“To eat is a necessity; but to eat intelligently is an art.”
Blood red flesh, crimson juice like nectar for the gods, blood oranges are a treat this time of the year. Beyond yummy on their own, they are like eating an orange blossom the way their intoxicating flavor and fragrance fill one’s headspace. A native of Sicily (but luckily are now grown here in California), these ruby jewels are wonderful paired with paper thin shavings of fennel in a salad with toasted almond slivers and a drizzle of really good olive oil. I like to macerate the fennel while I prepare the other ingredients in the juice of an orange or, if you have it on hand, Orange Muscat Champagne Vinegar (find it at Trader Joe’s if there’s one near you). Perhaps also add a bit of chopped basil or flat leaf parsley, grated zest to add brightness and season to taste.