Algerian Orange, Fennel, and Olive salad
If available, make this salad with blood orange that will give this salad a reddish hue – hence the name of this salad the Algerian sunset salad. The anise of the fennel combined with the salty black olives and sweet oranges makes for an unusual combination. In Algeria and across North Africa, fennel is used to make distinctive salads that are the perfect first course or side dish paired with roasted or grilled meats and fish.
3 blood oranges or navel oranges, peeled and pith removed, halved, and sliced crosswise into ¼ inch wide pieces
2 medium bulbs fennel (about 2 pounds), trimmed, halved from top to bottom, and very thinly sliced across the grain
½ cup pitted oil-cured black olives, pitted and sliced thin
¼ cup coarsely torn or chopped mint leaves
¼ cup extra-virgin olive oil
2 tablespoons lemon juice
Kosher salt and freshly ground black pepper to taste
In a large bowl, toss together the oranges, fennel, olives and mint.
In a small bowl, whisk together the olive oil and lemon juice, and season with salt and pepper.
Pour over the orange fennel mix and toss to coat. Taste, and sprinkle with additional salt and pepper and serve immediately.