Sicilian Fennel and Orange Salad with Red Onion and Mint |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Olive oil blends with the juice from the oranges to create a refreshing vinaigrette. Pair the salad with a hearty braised veal dish or serve as a first course. Market tip: Fennel bulbs should be heavy for their size this indicates plenty of moisture and have a smooth outer layer. Ingredients:
2 navel oranges or blood oranges |
1 large fennel bulb, halved lengthwise, cored, very thinly sliced crosswise |
1/2 cup very thinly sliced red onion |
16 small fresh mint leaves, torn in half |
3 tablespoons extra-virgin olive oil |
20 oil-cured black olives |
Directions:
1. Cut peel and pith from oranges. Cut between membranes to release segments.
2. Toss orange segments, fennel, onion, mint, and oil in large bowl to coat. Season salad generously to taste with salt and pepper. Transfer salad to platter. Garnish with olives and serve immediately.
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