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Ingredients

• Basil infused olive Oil
• 1/4 cup pitted black olives (nicoise)
• 2 tablespoons extra virgin olive oil
• 2 bulbs fennel, with cores removed
• 2 tablespoons fresh lemon juice
• 2 oranges
• 1/4 cup chopped Italian parsley
• 1 small red onion, thinly sliced and soaked in ice water
• 1/2 teaspoon salt and freshly ground pepper

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Ready In 20 Minutes

Servings: 4

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Cooking Instructions

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Step 1

• Using a grater or a microplaner, remove the zest from 1 orange. Juice orange so that you get 2 tablespoons of freshly squeezed orange juice. Segment the other orange.Slice fennel thinly on a mandolin (lengthwise) so that you get interesting shapes.
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Step 2

• Combine orange juice, segments, lemon juice, salt and olive oil. Toss with shaved fennel.
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Step 3

• Add black olive and parsley.Divide among 4 plates and drizzle with a little Basil oil.
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