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 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.

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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.Algerian Sunset Salad with Blood Oranges, Fennel, & Black Olives
Servings Prep Time
4people 15minutes
Passive Time
8hours
Servings Prep Time
4people 15minutes
Passive Time
8hours
Ingredients
Instructions
  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. Toss before serving & adjust seasonings.
Source:

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

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