Preparation:
Peel the oranges with a knife so as to remove all of the white pith. With a sharp knife, cut along the membranes separating segments so as to remove them.
Wash the fennel and remove green stalks and any bruised or discolored outer leaves. Slice cross-wise as thinly as possible. Use a mandoline or other slicing device if you have one.
Peel the onion and remove both ends. Slice cross-wise as thinly as possible. Again, use a mandoline or other slicing device if you have one. Combine orange supremes, fennel and onion in a bowl and toss with olive oil. Serve with freshly grated pepper as is or atop a bed of lettuce. For 4 to 6 people. |
