Moroccan fennel-orange salad
2 large, Valencia or navel variety, rind removed
2 pound(s), trimmed, (about 2 large bulbs)
20 small, niçoise or Gaeta, pitted and halved
1 Tbsp, extra-virgin
2 Tbsp, or mint leaves, fresh, chopped
- Slice the oranges crosswise into 1⁄2-inch-thick rounds, removing any seeds. Quarter the rounds and place in a salad bowl, along with any juices.
- Halve each fennel bulb lengthwise and place flat-side down on a cutting board. Cut each half into 1⁄4-inch-thick slices; transfer to the bowl with the oranges and toss gently to coat. Add the olives, oil, salt, and paprika; toss well. Just before serving, sprinkle with the parsley.