Roman Orange and Fennel Salad

Phil Franco's Note:

Refined version of Lidia's recipe.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 1 large fennel bulb , trimmed and thinly sliced
• 2 oranges , seedless medium peeled
• ½ cup black olives (oil cured)
• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar
• salt and pepper

Directions:

1. Place the sliced fennel in a salad bowl.
2. Slice oranges to divide flesh sections and add to bowl.
3. Add olives.
4. Drizzle with olive oil, red wine vinegar, and salt and pepper. Toss, top with sweetened cranberries and serve.

Reviews

[Cooks4_6]

This was a refreshing change from a traditional salad. I think next time I may make an orange viniagrette to top it instead. I did not include olives because no one in my fam eats them but me. Loved the combination of ingredients!