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- 3 navel oranges
- 1 large fennel
- 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
- 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.
- This recipe was entered in the contest for Your Best Dish in the Raw
- This recipe was entered in the contest for Your Best Picnic Dish
- This recipe was entered in the contest for Your Best Dirt Cheap Dinner
- This recipe was entered in the contest for Your Best Recipe with Citrus & Olives
Make Fruit Caramel
A case for blending your plums
Blend your plums—seriously.
It's all about the sauce.
It's time to travel.
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