Blood Orange + Olive + Fennel Salad
Ingredients
- 3 Tbsps extra-virgin, or light olive oil
- 2 Tbsps red or white wine vinegar
- 1 Tbsp whole grain mustard
- 1 garlic clove, grated
- ½ tsp chili flakes, divided
- sea salt and freshly ground black pepper, to taste
- 3 medium red blood oranges, cut into segments
- ½ cup pitted green olives, sliced on diagonally
- 2 small fennel bulbs, core removed and thinly sliced
- 4 Tbsps fresh herbs such as parsley, basil & mint, chopped
Instructions
- In a small bowl whisk together the oil, vinegar, mustard, garlic, chili flakes, sea salt, & pepper.
- Prepare the oranges. Cut off the ends and use a pairing knife to cut and remove the peel and pith.
- Holding the orange in your hand over a salad bowl, carefully cut between the membranes into segments. Place orange segments in a glass salad serving bowl.
- On a clean cutting board, cut off the root ends of the fennel bulbs. Slice down the center of the fennel bulb.
- Place the fennel on its cut side and thinly cut half-moon slices parallel to the root end.
- Place the fennel slices into your bowl along with the olives and fresh herbs.
- Drizzle your dressing over and toss gently to coat.
- Allow your salad to marinate for at least 15 minutes, to allow the flavors to develop.
- Serve and enjoy!
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