Name: Fennel Orange Salad
Yield: 6 servings
Ingredients: 4-5 oranges; 2 teaspoons fennel seeds; ½ cup red wine vinegar; 2 tablespoons olive oil; ½ teaspoon black pepper; 1 cup red onions, very thinly sliced; ¼ cup fresh mint or parsley, chopped; Pinch of salt; ½ cup dried crushed olives (optional)

AuthorGarden KitchenCategoryFruit, Lunch, R1, Sides, Snacks, VegetablesDifficultyBeginner

Yields6 Servings

4-5 oranges

2 teaspoons fennel seeds

½ cup red wine vinegar

2 tablespoons olive oil

½ teaspoon black pepper

1 cup red onions, very thinly sliced

¼ cup fresh mint or parsley, chopped

Pinch of salt

½ cup dried crushed olives (optional)

Wash hands with soap and warm water.

In a small pan over medium heat, toast fennel seeds until fragrant and golden.

Crush seeds in a mortar and pestle, under a heavy pan, or in a spice grinder.

Transfer to a jar with a lid.

Pour vinegar, oil, pepper, onions, and salt into jar. Cover and shake well, set aside.

Take peel off of oranges and slice thinly. Arrange in a shallow serving dish.

Sprinkle with olives and herbs.

Open jar and drizzle red wine vinaigrette over oranges. Arrange onions on top.

Serve chilled. Enjoy!

Ingredients