From: Traditional and Contemporary Tapas Dishes – Parragon Publishing
Yield: 4 servings
4 large juicy oranges
1 large fennel bulb (very thinly sliced)
1 mild white onion, finely sliced
2 TB extra-virgin olive oil
12 plump black olives, pitted and thinly sliced
1 fresh red chili, deseeded and very thinly sliced (optional)
finely chopped parsley
French bread, to serve
1. Finely grate the rind from the oranges into a bowl and reserve. Using a small, serrated knife, remove all the white pith from the oranges, working over the bowl to catch the juices. Cut the oranges horizontally into thin slices.
2. Toss the orange slices with the fennel and onion slices. Wisk the olive oil into the reserved orange juice, then spoon over the oranges. Sprinkle the olive slices over the top, add the chili, if using, then sprinkle with the orange rind and parsley. Serve the slices of French Bread
3. The proportions of the recipe were off. I thought that it would have been way to much onion and Fennel so I only used some of them. I used extra olives. Also I juiced an extra orange because the recipe says to whisk the oil with the juice but there wasn’t any juice for when I prepared the oranges.