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EL MINZAH ORANGE SALAD – paleo recipe
Stav Kogan

EL MINZAH ORANGE SALAD

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Servings: 6 servings
Ingredients Method

Ingredients
  

  • 4-5 large seedless oranges (about 3 pounds)
  • 1 fennel bulb (about 1 pound)
  • 1/4 medium red onion, very thinly sliced (about 1/4 cup)
  • 1 cup large black olives, pitted and cut in half
  • 1/4 cup fresh mint leaves, coarsely chopped (about 2 tablespoons )
  • 2 tbsp lemon juice
  • 1 tsp paprika
  • 1/4 tsp ground cayenne pepper
  • 1/4 tsp ground coriander
  • 1 clove garlic, minced (about 1 teaspoon)
  • salt and black pepper, to taste
  • 3 tbsp olive oil
  • fennel fronds, minced, for garnish (about 1/2 tablespoon)

Method
 

  1. 1. Use a sharp knife to peel the oranges, removing all of the bitter white pulp and the membrane on the outside of the orange sections. With your fingers, separate the sections and cut them into 1-inch pieces.
  2. Place in a large bowl.
  3. 2.
  4. Remove the fronds from the fennel and reserve a few for garnish.
  5. Cut the ends off the fennel bulb, and slice it very thinly, crosswise.
  6. Add the fennel, onion, olives, and mint to the oranges. Gently combine with a rubber scraper.
  7. 3.
  8. In a small bowl, whisk together lemon juice, paprika, cayenne, coriander, garlic, salt, and pepper.
  9. Add the oil in a slow drizzle, whisking continuously.
  10. Pour the dressing over the oranges and toss gently to blend.
  11. Let the flavors meld for about an hour before serving.
  12. Taste, adjust seasonings, and then top with minced fennel fronds. YOU KNOW HOW YOU COULD DO THAT?
  13. Add diced avocado for a creamy touch.

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