How to Make Italian Mint and Fennel Salad

Italian mint and fennel salad originates from the home kitchens of many Italian families due in part to the availability of its ingredients in the hot summer months. This salad recipe pairs chopped mint and fresh fennel with oil-cured Kalamata olives, hard-boiled eggs, red onions and fresh oranges to make a salad that is both complex and refreshing. Mint and fennel salad makes for a perfect lunch or light dinner on a warm day, particularly when served with a glass of crisp, dry white wine.

Things You'll Need

• 1 large fennel bulb
• 2 medium oranges
• 1 small cucumber
• 1 1/2 tbsp. chopped mint
• 1 medium red onion, sliced in thin rings
• 1 cup oil-cured Kalamata olives, pitted
• 1 tbsp. extra-virgin olive oil
• 2 eggs, hard boiled and shelled

Instructions

How to Make Italian Mint and Fennel Salad

1. Remove only the outer-most leaves of the fennel bulb with a sharp knife, much the same way you would remove the first layer of an onion. Shave the remaining fennel bulb into a bowl of ice water and fresh lemon juice to prevent discoloration while preparing the rest of the salad.

2. Grate the rind of the oranges over a small bowl. Remove the pith with a paring knife and carefully separate each orange segment.

3. Cut the cucumber into 3/4-inch pieces with a large knife.

4. Remove the fennel from the ice water and place in a large mixing bowl. Add the cucumber and chopped mint to the fennel and orange mixture.

5. Add the Kalamata olives and sliced red onions. Pour the olive oil over the salad and mix well.

6. Place the salad into individual serving bowls. Top with quartered hard-boiled eggs and sprinkle with very finely chopped fennel leaves. Serve immediately.

References

• The Food Network
• Simply Recipes

Resources

• Epicurious