Now is the time to take advantage of the abundance of bright, fragrant citrus available in stores and markets. We used pink-fleshed Cara Caras and sunny California Navels. Blood Oranges would add some dramatic flair and sweetness to this salad as well.
1 bulb of fennel, frawns removed
3 medium, seedless navel oranges
2 ounce block Parmesan cheese, thinly shaved
1 tablespoon Champagne vinegar
4 tablespoons extra virgin olive oil
freshly ground black pepper
1. Remove the core at the bottom of the fennel bulb and thinly slice lenghtwise. You will end up with small sections.
2. With a small, sharp paring knife remove the skin and pith from each orange by slicing around the shape of the orange (for more on this click here). Slice the oranges width-wise into 1/4 inch slices.
3. Arrange orange slices and fennel sections on a platter or individual plates. With a knife or cheese shaver carefully shave the Parmesan cheese over the platter of fennel and oranges.
4. In a small bowl whisk together the Champagne vinegar and olive oil and drizzle over the platter. (You may end up with extra vinagrette depending on how heavily you want to dress the salad.) Sprinkle with salt and pepper to taste and serve.
Prep Time: 15 min
Total Time: 15 min