SICILIAN FENNEL AND ORANGE SALAD WITH RED ONION AND MINT

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Reference:

Bon App�tit, January 2003

Prep:

Active time: 45 min Start to finish: 45 min

Servings:

Makes 4 servings.

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Submitted by:

Foodie

Ingredients

navel oranges or blood oranges

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

1/2

cup very thinly sliced red onion

small fresh mint leaves, torn in half

tbsp extra-virgin olive oil

oil-cured black olives

Directions

Cut peel and pith from oranges. Cut between membranes to release segments.

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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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