Ingredients
2 medium fennel bulbs, (8 ounces each)
5 medium oranges
2/3 cup fresh parsley leaves
2 tablespoons slivered, pitted black olives
1 teaspoon olive oil
Coarse salt and ground pepper
Preparation
Trim fennel bulbs. Quarter, core, and thinly slice the bulbs crosswise.
Using a paring knife, remove the peel and pith of oranges. Separate oranges into segments over a large bowl (to catch the juices), then add segments to bowl.
Add fennel, parsley, olives, and oil; season with salt and pepper. Gently toss, and serve.
