Fennel, Orange and Oil Cured Olive Salad

By • March 27, 2013 • 0 Comments

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Serves 6

  • 2 fennel bulbs
  • 2 clementines
  • 1 blood orange
  • 1 sprig mint, torn in small pieces
  • 1 dash red pepper flakes
  • 1/2 cup oil cured olives, chopped
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  1. Trim fennel bulbs to remove stalks, fronds and any course outer leaves. Slice bulbs in half lengthwise, then slice crosswise. Supreme clementines and blood orange.
  2. Place fennel, citrus, chopped olives, pepper flakes, olive oil, lemon juice and mint in large bowl Toss to combine and serve.
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