Servings: 4-6
Start to finish: 25 minutes
Ingredients
2 blood oranges
1 fennel bulb, stalks discarded,
bulb halved, cored, and sliced thin
1/4 cup pitted brine-cured black olives, sliced thin
3 tablespoons extra-virgin olive oil
2 tablespoons coarsely chopped fresh mint
2 teaspoons lemon juice
Salt and pepper
Directions
Cut away peel and pith from oranges. Quarter oranges, then slice crosswise into 1/2-inch-thick pieces. Combine oranges and any accumulated juices, fennel, olives, oil, mint, and lemon juice in bowl. Season with salt and pepper to taste. Serve.
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