Fennel-Orange Salad

Name: Fennel-Orange Salad
Yield: 4 servings
Ingredients: 2 medium blood oranges or navel oranges; 1 large fennel bulb, halved lengthwise, cored, very thinly sliced crosswise; 1 medium red onion, very thinly sliced; 16 mint leaves, torn; 3 Tbsp. extra-virgin olive oil; Kosher salt, freshly ground pepper; 20 oil-cured black olives

Janet Fletcher4 servingsSource

salad sicilian fennel orange red onion mint olive side starter dinner nut free gluten free dairy free vegetarian vegan raw weeknight meals 5 ingredients or fewer easy no-cook epicurious

Ingredients

2 medium blood oranges or navel oranges

1 large fennel bulb, halved lengthwise, cored, very thinly sliced crosswise

1 medium red onion, very thinly sliced

16 mint leaves, torn

3 Tbsp. extra-virgin olive oil

Kosher salt, freshly ground pepper

20 oil-cured black olives

Method

Using a paring knife, cut away peel and white pith from 2 medium blood oranges or navel oranges; discard. Cut between membranes to release segments into a medium bowl; discard membranes.

Add 1 large fennel bulb, halved lengthwise, cored, very thinly sliced crosswise, 1 medium red onion, very thinly sliced, 16 mint leaves, torn, and 3 Tbsp. extra-virgin olive oil to bowl; toss to combine. Season liberally with kosher salt and freshly ground pepper.

Transfer salad to a platter. Scatter 20 oil-cured black olives over.