Fennel-orange salad with cracked pepper and mint
Uncooked fennel bulb(s)
1 large, peeled and sectioned
6 large, brine-cured black variety, pitted and chopped
½ cup(s), fresh, coarsely chopped
Fresh orange juice
2 Tbsp, or bottled
½ tsp, cracked
- Cut the fennel lengthwise in half and thinly slice. Reserve the feathery fonds.
- Toss together the fennel, orange, olives, and mint in a large bowl.
- To make the dressing, whisk together the remaining ingredients in a small bowl until blended. Drizzle the dressing over the salad and toss to coat. Divide the salad evenly among 4 plates. Chop enough of the reserved fennel fronds to equal 1/4 cup. Sprinkle evenly over the salads. Yields 1 cup per serving.