Author Notes: I find the color of specialty oranges so inspiring. Internet research tells me this is a fairly classic combination in Sicily- it usually features Moro blood oranges, so it is stunning as well as scrumptious. I used a combination of Moro and Cara Cara oranges... —WinnieAb
large fennel bulb, trimmed, peeled and very thinly sliced
oranges (I used a combination of Moro and Cara Caras
tablespoons minced fresh parsley
tablespoon olive oil
juice from 1/2 lemon or Meyer lemon
coarse sea salt and freshly ground black pepper
- Using a very sharp knife, peel the oranges. Make sure to remove all of the pith. Cut the oranges into cross-wise slices and then cut each slice in half. Remove and discard any seeds.
- Arrange the fennel and orange slices on a serving plate and scatter the parsley on top. Drizzle with the olive oil and the lemon juice, and season with the salt and pepper.