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.
Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only.