Fennel, Orange, and Olive Salad

Name: Fennel, Orange, and Olive Salad
Yield: Serves 4 to 6
Cuisine: Europe, Italian
Ingredients: 2 blood, oranges; 1 , fennel bulb, stalks discarded, bulb halved, cored, and sliced thin; ¼ cup pitted, oil-cured black olives, sliced thin; 3 tablespoons, extra-virgin olive oil; 2 tablespoons coarsely, chopped fresh mint; 2 teaspoons, lemon juice; , Salt and pepper

Main Courses
Europe
Italian
Fruits & Vegetables
Vegetables
Fruit
Salads
Cookbook Collection

This light, bright salad celebrates ingredients that are abundant in Sicily.

SERVES 4 to 6

TIME 30 minutes

Italian Name: Insalata di finocchi, arance e olive

Why This Recipe Works

This is a members' feature.