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Sicilian orange, fennel and black olive salad

Recipe

Ingredients

  • Sicilian or blood oranges – 2
  • Fennel bulb – 1 large, halved lengthwise, cored, very thinly sliced crosswise
  • Red onion – ½ cup thinly sliced
  • Fresh mint – 12 leaves, torn in half
  • Extra-virgin olive oil with Lemon – 3tbls
  • Oil-cured black olives – 20
Sicilian or blood oranges – 2 Fennel bulb – 1 large, halved lengthwise, cored, very thinly sliced crosswise Red onion – ½ cup thinly sliced Fresh mint – 12 leaves, torn in half Extra-virgin olive oil with Lemon – 3tbls Oil-cured black olives – 20

Method

  • In this recipe we use black olives that we harvested and cured last year. Okay, we are showing off a bit, but any decent oil cured olives will work.
  • It’s a beautiful zesty, fresh and healthy salad to start 2014 in style.
  • Cut the peel and pith from the oranges, then separate the segments. Toss the orange segments, fennel, onion (seriously finely sliced), mint, and olive oil and olives in a large bowl and mix well. Season generously with salt and pepper, and serve.

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