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.
- Servings: 4
- 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.