Ingredients
2 blood oranges
2 bulbs fennel, trimmed and very thinly sliced lengthwise
2 sprigs fresh flat-leaf parsley, leaves only, chopped
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
Coarse salt and freshly ground pepper
Preparation
Slice the top and bottom of both oranges with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the orange over a bowl, cut along both sides of each segment, staying close to the membrane, to release. Discard membrane.
Place fennel slices and chopped parsley in a large bowl. Add olive oil and vinegar; season with salt and pepper. Toss to combine. Serve topped with orange segments.
