Saladsicilian

Fennel-Orange Salad

Thinly-sliced fennel ribbons (which have a licorice-like flavor) meet juicy orange wedges and briny olives in this fresh fennel-orange salad.

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Fennel-Orange Salad
From epicurious.com · View original

Ingredients

Method

  1. Using a paring knife, cut away peel and white pith from 2 medium blood oranges or navel oranges; discard. Cut between membranes to release segments into a medium bowl; discard membranes.

  2. Add 1 large fennel bulb, halved lengthwise, cored, very thinly sliced crosswise, 1 medium red onion, very thinly sliced, 16 mint leaves, torn, and 3 Tbsp. extra-virgin olive oil to bowl; toss to combine. Season liberally with kosher salt and freshly ground pepper.

  3. Transfer salad to a platter. Scatter 20 oil-cured black olives over.