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Instructions |
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Cut the fennel bulb in half then trim the end and
remove the core. Cut the remaining bulb in very thin
slices, cutting larger slices in half. Stop slicing
once you get to the greener part and discard the top
or use for something else.
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Peel orange completely and cut into slices.
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For dressing, combine shallot and champagne vinegar
and allow to macerate for 10 minutes. After 10
minutes, add all of the ingredients to a jar. Close
tightly and shake until fully combined.
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Combine fennel, onion and parsley. Toss with
vinaigrette to cover. Add orange slices and olives
and serve.
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Originally Submitted
3/7/2025
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