Serves 6 to 8
This refreshing salad takes no time to prepare. The combination of fennel and oranges is unexpected and very tasty.
2 medium fennel bulbs
6 Blood oranges
Romaine lettuce leaves, torn into pieces
Extra-virgin olive oil
Sea salt
Freshly ground black pepper
1 tablespoon chopped fresh mint
Remove the tough outer layers of the fennel bulbs and trim any bruises or discolorations. Cut the bulbs in half lengthwise. Cut out the core at the base of each bulb. Cut the bulb lengthwise to make julienne strips.
Peel the oranges and remove all the white pith. Cut the oranges into bite-size chunks.
Combine the lettuce, fennel, and oranges on a platter. Drizzle with olive oil, season with salt and pepper to taste, and toss with the chopped mint.