Serves 4
Blood orange give this salad a reddish hue. The anise of the fennel combined with the salty black olives and sweet oranges makes for an unusual combination.
Ingredients:
2 blood oranges, the rind cut off and sectioned
1 fennel bulb, trimmed and sliced thinly
1/4 cup oil-cured black olives
1/4 cup mint leaves, sliced thinly
1/4 cup olive oil
2 Tbsp lemon juice
salt
pepper
Method:
1. In a medium bowl, whisk together olive oil, lemon juice, salt, pepper, and mint leaves.
2. Add orange segments, fennel, and olives. Toss to combine.
3. Let sit overnight & adjust seasonings as necessary.
Blood orange give this salad a reddish hue. The anise of the fennel combined with the salty black olives and sweet oranges makes for an unusual combination.
| Servings | Prep Time |
| 4 people | 15 minutes |
| Passive Time |
| 8 hours |
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Blood orange give this salad a reddish hue. The anise of the fennel combined with the salty black olives and sweet oranges makes for an unusual combination.
|
Ingredients
- 2 blood oranges , segmented
- 1 fennel bulb , trimmed and sliced thinly
- 1/4 cup oil-cured black olives , pitted
- 1/4 cup mint , leaves sliced thinly
- 1/4 cup olive oil
- 2 Tbsp lemon juice
- salt
- pepper
Servings: people
Units:
Instructions
- In a medium bowl, whisk together olive oil, lemon juice, salt, pepper, and mint leaves.
- Add orange segments, fennel, and olives. Toss to combine.
- Let sit overnight. Toss before serving & adjust seasonings.
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