epicurious4.6
Fennel-Orange Salad
Thinly-sliced fennel ribbons (which have a licorice-like flavor) meet juicy orange wedges and briny olives in this fresh fennel-orange salad.
👥 4 Servings⏱️ Prep & Cook: 15 min🔥 Cook: 15 min👤 Janet Fletcher📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●knife
📝 Preparation Steps
1
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.
medium blood oranges or navel oranges2
2
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.
large fennel bulb, halved lengthwise, cored, very thinly sliced crosswise1medium red onion, very thinly sliced1mint leaves, torn16. extra-virgin olive oil3 TbspKosher salt, freshly ground pepper
3
Transfer salad to a platter. Scatter 20 oil-cured black olives over.
oil-cured black olives20
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