Blood Orange Salad Ingredients 1/4 red onion , finely sliced or shaved using mandolin 1 mm thick (~1/2 cup) 1/2 tsp white sugar 6 tbsp white wine vinegar (for pickling and dressing) 4 tbsp extra virgin olive oil 1/4 tsp kosher / cooking salt (Note 3) 1/8 tsp pepper 3 blood oranges (Note 1) 1 fennel , medium, finely sliced or shaved using mandolin 1 mm (4 packed cups, Note 2) 1/4 cup parsley leaves Instructions Lightly pickle onion: Mix sugar and vinegar, then add onion and set aside for 15 minutes to lightly pickle (vinegar should just about cover onion)
Kensley is completed with a zip up back under fabric covered buttons
If your wedding is going to be in a temperature-controlled space, fabric choice doesnt have to be as much of a variable
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Paisley Print
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