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SERVES:
4

INGREDIENTS:

• 2-3 large seedless oranges, peeled and segmented


• 1/2 large bulb fennel, thinly sliced


• Approx. 1/2 cup sliced pitted kalamata olives


• Approx. 1/4 cup very thinly sliced red onion


• Approx. 1/4 cup chopped fresh parsley


• Olive oil as needed


• Pinch red pepper flakes


• Parmesan cheese for garnish (shaved or grated)


• Whole almonds

PROCEDURE:

Cut the tops and bottoms off of the oranges, then cut the skin off from top to bottom and finally use the knife to remove each segment from the v-shaped membrane dropping those segments into a bowl as you go.

Squeeze the juice from the leftover orange membranes into the bowl as well and, as far as the fennel goes, cut the top stalks off, cut it in half from top to bottom and then thinly slice as much as you need crosswise.

Add the sliced fennel to the bowl with the orange segments, add as many sliced pitted kalamata olives as you like, a little thinly sliced red onion, some chopped fresh parsley, a pinch of red pepper flakes and a good splash of extra virgin olive oil and toss everything together.

Divide it up onto individual plates and use a vegetable peeler to shave some Parmesan cheese over the top or just use grated Parmesan cheese if you like and finish with a sprinkling of whole almonds.

HINTS:

Try making this salad with celery sliced on a long thin bias in place of the fennel if you like.