Orange Salad

•theclevermeal.com
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Initial version

Authored by bd
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).