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Sicilian Blood Orange Salad

From Gisella's Italian kitchen.

          • 3 blood oranges

          • 1 garlic clove finally chopped
          • 1 teaspoon fennel seeds  with fresh fennel fronds to garnish
          • 1 tablespoon extra virgin olive oil
          • 1 tablespoon red vinegar
          • 8 to 10 green or black olives
          • Freshly milled black pepper to taste
 

Method

Peel the oranges and cut in round slices. Arrange in a serving platter. Sprinkle with minced garlic, fennel seeds and black pepper tot taste.  Drizzle with the olive oil and vinegar, and garnish with olives and fennel fronds . Could be serve as salad to clean the palate after the main course.

Serve: 8 to 10

Contributor: gianna garofalo for gisella isidori

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