1 bulb of fennel, cut in 1/2 and remove core
2-3 blood oranges
salt & pepper
3 glugs of extra virgin olive oil
Slice fennel as this as possible (use a food slicer or mandolin if available).
Peel & supreme the oranges. Save the extra pulp & squeeze the remaining juice into the bowl.
Mix sliced fennel, juice from the pulp & oranges – season with salt & pepper.
Drizzle with olive oil & toss.
*Recipe and image courtesy of Chef Jason Bartner from La Tavola Marche (Organic Farm, Inn & Cooking School) in Le Marche, Italy.*