Serves: 4
Ingredients
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3
navel oranges
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1
large fennel
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1
cup black olives (calamata would be perfect)
-
2
tablespoons extra virgin olive oil
-
1
teaspoon chilli pepper crushed
-
1
sprig fresh mint
-
kosher salt
Directions
- Rinse the fennel and discard green leaves, stalk and bottom root. Halve it and thinly slice it crosswise.
- Peel oranges removing carefully all the outer white flesh. Halve them and slice them crosswise into 1/4″ thick slices.
- (Optional) halve olives to remove kernels.
- Chop mint into thin strips.
- In a salad bowl toss fennel, oranges, olives, and dress with mint, olive oil, chilli pepper and a little salt. If you prepare it in advance, dress the salad just immediately before serving it.