4 blood oranges (may substitute 3 Cara Cara or other navel oranges)
2 medium fennel bulbs, cored and thinly sliced, plus a few fronds reserved for garnish
1/2 cup pitted black olives, such as Kalamata or Sicilian cured olives, cut in half
1/4 cup thinly sliced red onion
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Cut the oranges into segments by slicing off the top and bottom of the fruit. Stand each orange on one end and cut downward, following the contour of the fruit, to remove the peel and white pith.
Working over a bowl, use a paring knife to cut the fruit segments from their membranes. Separate the juice and the segments, reserving both. (There should be about 2 tablespoons of juice.)
Combine the orange segments in a large bowl with the fennel, olives and red onion, tossing to incorporate.
Whisk together the reserved orange juice, the oil, lemon juice, salt and pepper in a liquid measuring cup to form an emulsified dressing. Pour over the salad and toss gently to coat.
Garnish with the reserved fennel fronds. Serve right away.
Per serving: Calories 130; Total Fat 8g (Saturated Fat 1g); Cholesterol 0mg; Sodium 200mg; Total Carbohydrates 16g; Dietary Fiber 4g; Protein 2g
Photo Credit: Deb Lindsey www.deblindsey.com
Copyright 2016 Ellie Krieger All rights reserved