In Algeria, raw fennel is used as a distinctive base for crisp, light salads. We liked the fennel best when it was sliced as thin as possible; this kept the texture from being too tough or chewy. Sweet, juicy oranges were a perfect match for the fennel. To ensure they were evenly distributed in the salad, we cut the oranges into bite-size pieces and tossed the salad gently to keep the segments from falling apart. To finish off the salad, we added some oil-cured black olives, fresh mint, and lemon juice. Because this
dish is so simple, using high-quality ingredients is essential. Blood oranges are traditional; navel oranges, tangelos, or Cara Caras can also be used, but since they are larger, you’ll need just three of them.
Ingredients
- 4 blood oranges
- 2 fennel bulbs, stalks discarded, bulbs halved, cored, and sliced thin
- ½ cup pitted oil-cured black olives, sliced thin
- 2 tablespoons lemon juice
- Salt and pepper
- ¼ cup extra-virgin olive oil
- ¼ cup chopped fresh mint
How to Make It
- Cut away peel and pith from oranges. Quarter oranges, then slice each quarter crosswise into ¼-inch-thick pieces. Combine oranges, fennel, and olives in large bowl.
- In small bowl, whisk lemon juice, ¼ teaspoon salt, and ⅛ teaspoon pepper together. Whisking constantly, drizzle in oil. Drizzle dressing over salad and toss gently to coat.
- Sprinkle with mint, season with salt and pepper to taste, and serve.
