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Gallery Fennel Carpaccio with Blood Oranges and Black Olives Credit: James Merrell Recipe Summary Servings: 4
Ingredients Ingredient Checklist 2 blood oranges 1 medium-size fennel bulb, stalks removed and very thinly sliced, preferably with a mandoline or vegetable slicer 12 oil-cured black olives, pitted and quartered Kosher salt and freshly ground black pepper
Gallery Fennel Carpaccio with Blood Oranges and Black Olives Credit: James Merrell
Recipe Summary Servings: 4
Gallery
Fennel Carpaccio with Blood Oranges and Black Olives Credit: James Merrell
Fennel Carpaccio with Blood Oranges and Black Olives
Credit: James Merrell
Fennel Carpaccio with Blood Oranges and Black Olives
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 2 blood oranges 1 medium-size fennel bulb, stalks removed and very thinly sliced, preferably with a mandoline or vegetable slicer 12 oil-cured black olives, pitted and quartered Kosher salt and freshly ground black pepper
Directions
Over a bowl, cut the peel and pith from the oranges and cut the sections free from the membranes. Squeeze the membranes over the orange sections, then discard.
Divide the fennel, orange sections, and olives among 4 salad plates. Drizzle the juice from the oranges over the salad and season with salt and pepper.
Reviews
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All Reviews for Fennel Carpaccio with Blood Oranges and Black Olives
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Fennel Carpaccio with Blood Oranges and Black Olives
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
