Erica De Mane

Sophia dressed as an orange salad.

Merry Christmas to lovers of Southern Italian cooking.

Orange, Fennel, Black Olive, and Mint Salad

(Serves 4 or 5)

4 oranges, peeled and cut into thin rounds (include 2 blood oranges if you can find them)
2 small fennel bulbs, trimmed and thinly sliced
½ red onion, cut into thin slices
A handful of black olives (I like the wrinkled Moroccan type for this salad)
Sea salt
Freshly ground black pepper
Your best extra-virgin olive oil
A handful of fresh mint leaves

Arrange the orange and fennel slices on a large, pretty serving platter. Scatter on the red onion and the black olives. You can cover and chill this until you’re ready to serve it.

Right before serving, season with sea salt and black pepper. Drizzle with a generous amount of olive oil, and garnish with the mint leaves. Serve right away.