4 to 6 servings
This is an easy salad to make and is just as good when made without the fennel or olives.
Cut a slice off the stem and blossom ends of:
4 medium navel oranges
Stand the oranges on a cutting board and cut away the peel and all the white pith. On a plate cut crosswise into 1/4-inch-thick slices. Arrange the slices on a platter and pour the juice over them.
Arrange with the orange slices:
1 small red onion, thinly sliced
3 small fennel bulbs, thinly sliced (optional)
1/2 cup pitted black Gaeta olives (optional)
6 fresh mint leaves, finely chopped
Ground black pepper to taste
Drizzle over the salad:
2 tablespoons olive oil, or more to taste
Let stand for about 2 hours at room temperature before serving.
Joy of Cooking
All About Vegetarian Cooking
By Irma S. Rombauer,
Marion Rombauer Becker & Ethan Becker
Simon & Schuster, Inc., October 2000
Hardback, 128 pages, $19.95
150 photographs; 100 in full color
Recipe reprinted by permission.
This page created January 2001
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