From the May 2016 issue of In The Loop Magazine
Ingredients:
- 6 large oranges
- 1 large fennel bulb, thinly sliced
- 1 sweet onion, thinly sliced
- 14 black olives, pitted and thinly sliced
- 1/4 cup fresh squeezed orang juice
- 4 tablespoons extra virgin olive oil
- 1 red chili pepper, deseeded and finely cut (optional)
- fresh cracked black pepper to taste
- fresh parsley, coarsely chopped
Directions:
- Finely grate the orange peel and set aside.
- Peel orange discarding peel and as much white pith as possible.
- Cut oranges in 1/2 inch segments. Reserve any orange juice to add to fresh squeezed orange juice.
- In a mason jar, add grated orange peel, orange juice, olive oil, red chili peppers, black pepper, shake well before adding to oranges.
- In a large bowl, add oranges, fennel and onion slices, shake orange juice dressing and add, gently toss to cover oranges.
- Serve on you favorite large platter arranging oranges then sprinkle with fresh parsley and top with sliced black olives. add any remaining juice.
- Refrigerate if not serving right away.
Serves 6