Insalata di Finocchi e Arance

Ingredients

• •1 large fennel bulb, very thinly sliced
• •2 large oranges, peeled and sliced into rounds
• •1/4 small red onion, very thinly sliced
• •1/3 cup Kalamata olives, halved
• •2 tbsp olive oil
• •1 tbsp fresh lemon juice
• •2 tbsp fresh parsley, chopped
• •1/2 tsp salt
• •1/4 tsp black pepper

Directions

1. 1Slice the fennel and red onion as thinly as possible and place them in a wide serving bowl.
2. 2Cut away the orange peel and white pith, then slice the fruit into rounds over the bowl so any juice is captured.
3. 3Add olives, olive oil, lemon juice, salt, and black pepper and toss gently.
4. 4Finish with parsley and let stand 5 minutes before serving.

💡 Use a mandoline for the fennel if available; paper-thin slices stay crisp but are tender enough to eat comfortably in a cold lunch.

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