Sicilian Orange & Fennel Salad

1. 1
   prep · ~7 min

   Prepare the oranges.

   1.Slice off the top and bottom of each orange to expose the flesh.

   2.Cut away the peel and white pith, following the curve of the fruit.

   3.Hold the orange over a bowl and cut between the membranes to release segments.

   4.Squeeze the remaining membranes into the bowl to collect any extra juice.

   TIPUse a serrated knife for cleaner cuts through the citrus peel.
2. 2
   prep · ~5 min

   Slice the fennel and onion.

   1.Trim the fennel bulb, cut in half, and remove the tough core.

   2.Slice each half crosswise as thinly as possible.

   3.Slice the red onion half into paper-thin rings.

   TIPA mandoline gives you perfectly even, translucent slices of fennel.
3. 3
   mix · ~1 min

   Make the dressing.

   In a small bowl, whisk together the olive oil, lemon juice, reserved orange juice, a pinch of salt, and a pinch of black pepper until well combined.

4. 4
   assemble · ~2 min

   Assemble the salad.

   1.Arrange the fennel slices across a serving platter.

   2.Scatter the orange segments evenly over the fennel.

   3.Top with the sliced red onion rings and halved olives.

   4.Drizzle the dressing over the entire salad.

   5.Scatter torn mint leaves over the top.

   TIPLet the salad sit for 10 minutes before serving so the flavors meld.
5. 5
   serve

   Serve immediately or chill briefly.

   Serve at room temperature or refrigerate for 10 minutes for a colder, crisper salad.

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