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.

Ingredients:

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
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.

Opt In Image
Hungry for more?
Be notified when National Geographic releases my memoir.

Simply fill in your details below.

Speak Your Mind

*