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.

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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.
Source:

Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only. This recipe and hundreds more from around the world may be found at www.GlobalTableAdventure.com.

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