Fennel and Orange Salad

From the May 2016 issue of In The Loop Magazine

Ingredients:

1. 6 large oranges

2. 1 large fennel bulb, thinly sliced

3. 1 sweet onion, thinly sliced

4. 14 black olives, pitted and thinly sliced

5. 1/4 cup fresh squeezed orang juice

6. 4 tablespoons extra virgin olive oil

7. 1 red chili pepper, deseeded and finely cut (optional)

8. fresh cracked black pepper to taste

9. fresh parsley, coarsely chopped

Directions:

1. Finely grate the orange peel and set aside.

2. Peel orange discarding peel and as much white pith as possible.

3. Cut oranges in 1/2 inch segments. Reserve any orange juice to add to fresh squeezed orange juice.

4. In a mason jar, add grated orange peel, orange juice, olive oil, red chili peppers, black pepper, shake well before adding to oranges.

5. In a large bowl, add oranges, fennel and onion slices, shake orange juice dressing and add, gently toss to cover oranges.

6. Serve on you favorite large platter arranging oranges then sprinkle with fresh parsley and top with sliced black olives. add any remaining juice.

7. Refrigerate if not serving right away.

Serves 6