I first had this salad during a trip to Southwest France. I fell in love with the combination of the citrus and the fennel. And the capers were icing on the cake.
Ingredients
6 oranges
2 medium fennel bulbs
2 T. minced flat-leaf parsley
2 T. capers, rinsed and drained
12 T. extra-virgin olive oil
4 T. sherry vinegar
Touch of honey, optional
Sea salt and pepper
You will also need:
Cutting board
Knife
Mandoline, if possible
Large platter
Plastic wrap
Instructions
Peel and cut the oranges as follows: Cut a thick slice off the top and bottom of the orange, down to the flesh. Stand the orange upright and cut off the peel in wide strips, moving all the way around the orange. Then cut the orange crosswise into ¼ inch thick slices. Remove any seeds and arrange the slices on a platter.
Trim off the stems and the feathery leaves from the fennel bulbs. Using a mandoline, if possible, cut the bulb lengthwise into paper-thin slices Arranged the fennel slices on top of the oranges and sprinkle with the parsley. Sprinkle the capers on top.
Mix the olive oil and vinegar, add sea salt and pepper, to taste. Drizzle the oil and vinegar mixture over the top of the salad. Cover and refrigerate for at least an hour.
Serve slightly chilled. Serves 6-8 people.
