Fruit, Lunch, Sides, Snacks, Vegetables
April 18, 2021
2 teaspoons fennel seeds
½ cup red wine vinegar
2 tablespoons olive oil
½ teaspoon black pepper
1 cup red onions, very thinly sliced
Pinch of salt
4-5 oranges
½ cup dried crushed olives (optional)
¼ cup fresh mint or parsley, chopped
1.Wash hands with soap and warm water.
2.In a small pan over medium heat, toast fennel seeds until fragrant and golden.
3.Crush seeds in a mortar and pestle, under a heavy pan, or in a spice grinder.
4.Transfer to a jar with a lid.
5.Pour vinegar, oil, pepper, onions, and salt into jar. Cover and shake well, set aside.
6.Take peel off of oranges and slice thinly. Arrange in a shallow serving dish.
7.Sprinkle with olives and herbs.
8.Open jar and drizzle red wine vinaigrette over oranges. Arrange onions on top.
9.Serve chilled. Enjoy!