Recipe: Fennel and Blood Orange Salad
Summary: A crisp refreshing summer salad
- 2 blood oranges 1 bulb fennel ½ cup pitted kalamata olives 2 tablespoons extra virgin olive oil 1 tablespoon red wine vinegar kosher salt freshly ground black pepper
- Peel the blood oranges and remove all the white pith. With a paring knife, remove orange segments, strip them of their individual membranous coverings and place them in a bowl. Discard the membrane, having first squeezed any juice it may contain into the bowl. Slice the fennel vertically into thin slices and add to bowl with the olives. Make a dressing by mixing the olive oil and red wine vinegar, and seasoning to taste. Toss all the ingredients together and serve in a bowl.
Cooking time (duration): 15
Diet type: Vegetarian
Number of servings (yield): 4
Meal type: lunch
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