Sicilian orange, fennel and black olives salad

By • February 4, 2011 4 Comments

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Serves 4

  • 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
  1. Rinse the fennel and discard green leaves, stalk and bottom root. Halve it and thinly slice it crosswise.
  2. Peel oranges removing carefully all the outer white flesh. Halve them and slice them crosswise into 1/4" thick slices.
  3. (Optional) halve olives to remove kernels.
  4. Chop mint into thin strips.
  5. 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.

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