Recipe: Algerian Sunset Salad (Blood Oranges, Fennel, & Black Olives)

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.


2 blood oranges, the rind cut off and sectioned
1 fennel bulb, trimmed and sliced thinly
1/4 cup black olives, sliced
1/4 cup mint leaves, sliced thinly
1/4 cup olive oil
2 Tbsp lemon juice


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.

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