Fennel Salad

Ingredients

• 2 fennel bulbs, thinly sliced
• 1 red onion, thinly sliced
• 1 orange, segmented
• 1/4 cup kalamata olives, pitted and halved
• 1/4 cup fresh mint leaves, roughly chopped
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• Salt and pepper to taste

Instructions

1. Trim the fennel bulbs, removing the stalks and fronds. Reserve some fronds for garnish. Slice the fennel bulbs thinly using a mandolin or a sharp knife.

2. In a large bowl, combine the sliced fennel, red onion, orange segments, kalamata olives, and chopped mint leaves.

3. In a small bowl, whisk together the extra-virgin olive oil and fresh lemon juice. Season with salt and pepper to taste.

4. Pour the dressing over the fennel salad and toss gently to coat evenly.

5. Arrange the salad on a serving platter and garnish with the reserved fennel fronds.

6. Serve chilled or at room temperature.

Embrace the crisp, refreshing flavors of this fennel salad, and let its vibrant colors and textures transport your taste buds to a sun-drenched Mediterranean garden!