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 oil-cured black olives
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 & adjust seasonings as necessary.
Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only.