Ingredients
2 medium fennel bulbs (8 ounces each), quartered, cored, and thinly sliced crosswise
5 oranges
2/3 cup fresh parsley leaves
2 tablespoons slivered pitted black olives
1 teaspoon olive oil
Coarse salt and freshly ground pepper
Preparation
Using a paring knife, remove the peel and pith of the oranges. Separate oranges into segments over a large bowl (to catch the juices), then add segments to bowl.
Add fennel, parsley, olives, oil; season with salt and pepper. Gently toss, and serve.
