- 2 large oranges (blood oranges, if possible; navel are OK)
- 1 head of young fennel, preferably with green tops
- 1 red onion, sliced thin
- Dry-cured Sicilian black olives
- Juice of 1 orange, freshly squeezed
- Pinch of sea salt
- 1 tablespoon olive oil (optional)
- Peel the two oranges; also cut off the bitter pith. Cut off a small slice from the top and bottom of each orange. Using a sawing motion with a sharp serrated knife, slice each orange into thin rounds. Place slices on plates.
- Cut off the green tops of the fennel; reserve for garnish. Finely slice the fennel bulb lengthwise.
- Add slices of red onion and olives.
- Finish by drizzling with the fresh-squeezed orange juice; salt to taste. Add olive oil, if desired.
Adapted from a recipe by Carol D’Anca in Real Food for Healthy People (Food Not Meds, 2015), foodnotmeds.com. Photo by Glenn Scott.