Sicilian Fennel and Orange Salad with Red Onion and Mint

Ingredients

• 20 oil-cured black olives
• 3 tablespoons extra-virgin olive oil
• 16 small fresh mint leaves
• ½ cup red onion
• 1 large fennel bulb
• 2 navel oranges or blood oranges

Cut peel and pith from oranges. Cut between membranes to release segments. Toss orange segments, fennel, onion, mint, and oil in large bowl to coat. Season salad generously to taste with salt and pepper. Transfer salad to platter. Garnish with olives and serve immediately.

View full recipe at Epicurious