Fennel and Orange Salad (Italy)

Recipe by Sydney Mike
READY IN: 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel oranges over a bowl with a knife, removing the peel & white membrane, then roughly chopping the whole orange; reserve any juice.
  • Put orange pieces in a bowl with fennel & scallions.
  • In another container, whisk together the reserved juice with the cumin, salt & oil, then toss with the salad. Adjust seasonings & serve.
  • For a change of pace, omit the scallions & cumin & add 1/4 cup or more of quality black olives, pitted & chopped, along with 1/2 teaspoon of fresh thyme leaves (or a pinch of dried thyme).
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