Whisk the lemon juice, olive oils, and salt and pepper to taste to make vinaigrette. Reserve 2 tablespoons of the parsley for garnish. Put the fennel and remaining parsley in a bowl and toss with 3 tablespoons of the vinaigrette.
Season the orange slices with salt and pepper. Drizzle them with the remaining vinaigrette. Arrange the fennel and orange slices on chilled plates and garnish with the reserved parsley.
Yield: 6 servings
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Chef's Knives - VCSR
This ultra premium cutlery is handcrafted in Solingen, Germany using old world standards. One piece forged construction of the optimum combination of high carbon - chromium - vanadium stainless steel provides for an easy to sharpen and long lasting edge.
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