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.

Algerian Sunset Salad with Blood Oranges, Fennel, & Black Olives
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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.
Servings Prep Time
4 people 15 minutes
Passive Time
8 hours
Servings Prep Time
4 people 15 minutes
Passive Time
8 hours
Algerian Sunset Salad with Blood Oranges, Fennel, & Black Olives
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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.
Servings Prep Time
4 people 15 minutes
Passive Time
8 hours
Servings Prep Time
4 people 15 minutes
Passive Time
8 hours
Ingredients
  • 2 blood oranges , segmented
  • 1 fennel bulb , trimmed and sliced thinly
  • 1/4 cup oil-cured black olives , pitted
  • 1/4 cup mint , leaves sliced thinly
  • 1/4 cup olive oil
  • 2 Tbsp lemon juice
  • salt
  • pepper
Servings: people
Units:
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.

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