Fennel, Olive, and Blood Orange Salad -

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Fennel, Olive, and Blood Orange Salad

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By Teresa Kennedy

Posted July 23rd, 2007

This article is reprinted with permission from The Elegant Olive (Cook West) (Cook West), by Teresa Kennedy, (2006, Rio Nuevo)

The Elegant Olive (Cook West) (Cook West)

Servings:	6
Author Notes:	This is a wonderful wintertime salad. The flavors are all strong and fresh.
Ingredients:	3 fennel bulbs 1 lemon, juiced juice of 1 orange 1/3 cup extra-virgin olive oil salt and pepper 2 cups mesclun salad mix 2 blood oranges, segmented 1/3 cup pitted olives 1/2 cup Italian parsley leaves 1/4 pound Parmesan cheese
Instructions:	Trim the tops and any bruised outer leaves from the fennel. Cut in half lengthwise and slice thinly (a mandolin works well here, but watch the fingers). Toss with lemon juice. In a small bowl, whisk together the orange juice, olive oil, and salt and pepper. Combine the fennel, mesclun salad mix, orange segments, olives, and parsley leaves in a serving bowl. Toss gently with the vinaigrette. Shave the Parmesan over the top and serve.

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