Tonight we're having "Wild Rice" Soup. I wanted something else to go with it, but didn't want to do too much. So we decided it was a good time to try this. Not that they really go together, but hey, why not!
Fennel
Serves 4
2 medium fennel bulbs (8 ounces each), quartered, cored, and thinly sliced crosswise
5 oranges
2/3 cup fresh parsley leaves
2 tablespoons slivered pitted black olives
1 teaspoon olive oil
Coarse salt and freshly ground pepper
1. Using a paring knife, remove the peel and pith of the oranges. Separate oranges into segments over a large bowl (to catch the juices), then add segments to bowl.
2. Add fennel, parsley, olives, oil; season with salt and pepper. Gently toss, and serve.
I don't like olives, so I'm skipping them. Since we're trying this for the first time, I'm going with one fennel bulb and maybe two oranges, I'll play that part by ear.
This was light, fresh, and tasty. I thought it was a nice mix of sweet and salty.
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