Sicilian Fennel and Orange Salad with Red Onion and Mint
Info
Rating
Calories
164.0
Protein
2.0
Sodium
138.0
Fat
12.0
Description
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.
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
Cut peel and pith from oranges. Cut between membranes to release segments.
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.
