Fennel is a mildly anise-flavored plant, delicious both raw and cooked. The sweetness of the oranges, contrasted with the savory flavors of the olives and salt and pepper, makes this simple salad a sure success.
Makes 4 servings.
1 fennel bulb 3 oranges 1/8 cup extra-virgin olive oil 1/2 tsp sea salt, or to taste 1/4 tsp freshly ground black pepper, or to taste 1/4 cup Nicoise olives, pitted
Trim the fennel bulb and wash well. Slice it thinly across the width of the bulb. Peel the oranges and break them into segments, removing seeds if possible. Place the fennel, oranges, and olive oil in a bowl and toss to combine. Season with salt and pepper, if necessary. Divide the salad among 8 plates and garnish with pitted olives. - Updated: January 16, 2007
