Orange and Finochio (fennel) Salad

all photos and recipe from Sista Felicia

Ingredients:
5 Finochio (fennel bulbs)
8 oranges
1/2 cup fresh mint leaves
¼ cup fresh oregano leaves
1 medium onion
Juice of 2 lemons
½ cup pitted black olives
¾ cup olive oil
1 tablespoon Masala wine
1 teaspoon sugar
½ teaspoon kosher salt
½ teaspoon fresh ground pepper
¼ cup fresh squeezed orange juice

Directions:

Step 1: using a sharp knife cut both ends of orange, off and discards ends

Step 2: place flat side of orange on a cutting board and place the blade of the knife under the pith of orange and guide the knife in a downward direction removing the skin

Step 3: repeat steps 1 & 2 with remaining oranges

Step 4: place one skinless orange in your hand and insert a paring knife into both sides of orange sections membrane’s to remove skinless orange slices and reserve in a bowl

Step 5: reserve fresh orange juices in a small bowl by squeezing juices from reaming sectioned orange membranes

Step 6: remove the long stems and any outer damaged skins from the fennel bulbs and discard

Step 7: Using a mandolin slice onion very thin and reserve

Step 8: using mandolin slice fennel bulbs very thin and reserve

Step 9: Juice lemons over a small strainer to capture any seeds and pulp

Step 10: chop fresh mint

Step 11: Chop fresh oregano

Step 12: layer ½ Finochio (fennel) slices onto a large platter

Step 13: top Finochio (fennel) slices with 1/2 of the orange slices

Step 14:  layer ½ the onion slices over the orange layer

Step 15 Repeat steps 12, 13, and 14

Step 16: Sprinkle chopped mint and orange over the top layer

Step 17: scatter black olives over the top of the salad

Step 18: add reserved orange juice, olive oil, masala wine, sugar, salt and pepper to the lemon juice pulse until dressing ingredients become evenly incorporated

Step 19: pour evenly over the entire salad and finish with a dusting of fresh ground pepper, serve at room temperature or chill in the refrigerator for one hour before serving

Enjoy!