Fennel Carpaccio with Blood Oranges and Black Olives
Fennel tastes best thinly sliced. Serve it flat on a plate and topped with a savory mix of blood oranges and just a few oil-cured olives, roughly chopped to give the illusion of volume.
- 2 blood oranges
- 1 medium-size fennel bulb, stalks removed and very thinly sliced, preferably with a mandoline or vegetable slicer
- 12 oil-cured black olives, pitted and quartered
- Kosher salt and freshly ground black pepper
- Over a bowl, cut the peel and pith from the oranges and cut the sections free from the membranes. Squeeze the membranes over the orange sections, then discard.
- Divide the fennel, orange sections, and olives among 4 salad plates. Drizzle the juice from the oranges over the salad and season with salt and pepper.
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