Algerian Sunset Salad – Blood Oranges, Fennel, & Black Olives
Blood orange give this salad a reddish hue. The anise of the fennel combined with the salty black olives and sweet oranges makes for an unusual combination.
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Cooking tools:
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Refrigerator
Ingredients
- 2 blood oranges (, segmented)
- 1 fennel bulb (, trimmed and sliced thinly)
- 1/4 cup oil-cured black olives (, pitted)
- 1/4 cup mint (, leaves sliced thinly)
- 1/4 cup olive oil
- 2 Tbsp lemon juice
- salt
- pepper
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