4 side servings
Ingredients
Orange salad
- 4 large Navel or blood oranges
- 1 fennel finely sliced
- 1/4 c black olives, pitted Optional
- 1 tbsp long red onion or green onions finely sliced
- 10 mint leaves, torne
Dressing
- 2 tbsp extra virgin olive oil
- 1 tbsp orange juice
- 3/4 tsp salt, plus more to taste
- 1/8 tsp black pepper
Instructions
1
Peel the oranges and remove skin and pith (the white part), then slice them into thick rounds , half rounds or segments, and de-seed. Use a chopping board and a sharp knife to cut them gently without breaking them apart. You want a nice, and clean cut.
2
Arrange the orange slices on a serving plate and gently mix with sliced fennel and onion. Scatter with olives.
3
Shake the orange dressing ingredients in a jar with a lid or whisk until well combined and emulsified.
4
Pour the dressing all over the salad, garnish with mint leaves, and serve (or chill for a couple of hours before serving).