A vibrant, crisp salad featuring hand-shaved fennel bulb, organic blood orange rounds, castelvetrano olives, and raw mint.
Shave: Use a mandoline to shave fennel bulb incredibly thin. Soak in ice water to curl.
Oranges: Trim oranges and skin carefully. Cut circular discs.
Dress: Toss drained dry fennel, oranges, olives, and olive oil with fresh torn mint leaves.
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