SICILIAN ORANGE, FENNEL, AND ONION SALAD
4 to 6 servings
Cut both ends off:
- 4 medium navel oranges
Stand the oranges on a cutting board and cut away the peel and all the white pith and outer membrane. Cut crosswise into ¼-inch-thick slices. Toss together in a large bowl with:
- 1 large fennel bulb, halved through the core, and thinly sliced crosswise
- 1 small red onion, thinly sliced, or ½ cup drained Quick-Pickled Onions
- ½ cup pitted black olives, halved
- 2 tablespoons thinly sliced mint leaves
- 2 tablespoons extra-virgin olive oil, or to taste
- 4 teaspoons lemon juice
- Coarse salt and black pepper to taste
Arrange in the center of a platter. Garnish with:
- 1 tablespoon mint leaves