Ingredients:
1 fennel bulbs
1 large oranges
12 black olives
1 tablespoon olive oil
1 tablespoon olive oil
1 tablespoon finely chopped red onions
salt & freshly ground black pepper
Directions:
Thinely slice the fennel, reserving the frondy herbs from the top.
Arrange the slices on a plate.
Slice the bottom of the orange so it will sit firmly on the board, then with a small, sharp knife slice off the rind and pith.
Slice off any remaining pith at the top of the orange, then cut into thin slices on the plate with the fennel.
Scatter over the olives, olive oil, red onion and the reserved fennel fronds.
Season with salt and pepper and serve.
Servings: 4
Time preparation: 10 min.
Time total: 10 min.