Name: Sicilian Fennel and Orange Salad with Red Onion and Mint
Yield: 4 Servings
Ingredients: 2 navel oranges or blood oranges; 1 large fennel bulb, halved lengthwise, cored, very thinly sliced crosswise; 1/2 cup very thinly sliced red onion; 16 small fresh mint leaves, torn in half; 3 tablespoons extra-virgin olive oil; 20 oil-cured black olives

Skip to main content

Image may contain Plant Food Dish and Meal

Recipe notes

Back to top