Orange Salad

Orange Salad

Ingredients:

4 oranges
2 fennel bulbs, thinly sliced, fronds reserved
1/2 cup pitted black olives

Dressing:

5 tablespoons olive oil
Juice of 1/2 lemon, strained
2 tablespoons chopped flat-leaf parsley
Fennel fronds (see above)
1 teaspoon fennel seeds (optional)
Salt and pepper

Directions:

First make the dressing.  Whisk together the olive oil, lemon juice, parsley, fennel fronds, and fennel seeds, if using, in a bowl and season to taste with salt and pepper.

Cut off peel from oranges, removing all traces of bitter white pith. Cut the flesh into rounds, put them into a large salad bowl, and add the fennel and olives. Mix well. Drizzle the dressing over the salad to taste, and serve.

Serves 4 - 6