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Serves
2 big salads, or 3-4 little ones
Author Notes
This salad's beauty comes from using a variety of different oranges with varied colors and flavors, and cutting them into gorgeous glisteny discs. Its memorable flavor comes from adding fennel, mint, sea salt, and more. So great for the coldest winter days. —Adrienne Stortz
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Ingredients
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4
small blood oranges
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2
cara cara oranges
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2-3
navel oranges
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1/2
red onion
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1/2
fennel bulb
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1/2
pomegranate
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1/2 cup
fresh mint leaves
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Pinch
fresh ground pepper
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Pinch
sea salt
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Splash
olive oil
Directions
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Peel all of the oranges, and slice into 1/4 inch discs (cut perpendicular to the way the oranges naturally segment).
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Cut onion and fennel into tiny slivers.
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Cut pomegranate in half, put in hand with middle facing your palm, and hit the back with an ice cream scoop until the seeds all fall out..
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Arrange orange slices on plates, and sprinkle with onion slivers, fennel slivers, pomegranate seeds, mint leaves, pepper, salt, and top off with drizzle of olive oil.
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