Orange and Fennel Salad
Orange and Fennel Salad
This is a very simple salad and refreshing in the summer months. The main work is dividing the orange into slices by removing the membrane.
1 large fennel bulb, cut in half, hard core removed
2 large oranges
6 to 8 dark olives, such as nicoise or kalamata, pits removed and cut in half
10 to 12 mint leaves
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon orange juice, reserved from slicing the oranges
kosher salt and freshly ground black pepper
Cut the fennel into very thin slices. The use of a mandolin would be helpful. Arrange the fennel slices on the serving plate.
Remove the skin from the orange. Over a bowl to catch the juices, slowly work a paring knife around the membranes in the orange to cut out the individual slices. You do not want any of the tough membrane remaining.
Intersperse the orange slices on top of the fennel slices. Top with the olives and the mint leaves. Drizzle on the olive oil, the red wine vinegar, and the orange juice reserved from slicing the oranges. Sprinkle with kosher salt and a good grind of black pepper.