Fennel, Orange, and Olive Salad

Name: Fennel, Orange, and Olive Salad
Yield: Serves 4 to 6
Cuisine: 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

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

A cookbook recipe exclusively for All-Access members from Tasting Italy

SERVES4 to 6

TIME30 minutes

Italian Name:Insalata di finocchi, arance e olive

A cookbook recipe exclusively for All-Access members from Tasting Italy

WHY THIS RECIPE WORKS

In Sicily, citrus fruits flourish and come in many varieties. Taroccos, or blood oranges, are the most popular and prized variety, so it seemed only fitting that we use them for this salad. We liked the fennel best when it was sliced as thi...

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