 | | Directions |
- Peel oranges, removing both peel and underlying white pith. Remove any seeds. Slice crosswise into thin slices, about 1/4" or thinner.
- Trim fennel (remove any stems and frond-like leaves - save a few leaves for garnish if you wish - and cut off any soft or discolored areas of the bulb) and slice in half lengthwise. Cut crosswise into thin slices.
- Arrange the orange slices on a serving plate. Scatter fennel strips over oranges. Salt and pepper generously. Drizzle olive oil over. Garnish with fennel fronds, if using. Serve room temperature.
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Prep Time: 15 minutes
Cook Time: 0 minutes
Servings: 4
|  | | Ingredients | | - | | 2 large oranges, preferably seedless |
| - | | 1 fennel bulb |
| - | | 2 tablespoons best quality olive oil |
| - | | salt and freshly ground pepper |
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