Fennel Carpaccio with Blood Oranges and Black Olives
Fennel Carpaccio with Blood Oranges and Black Olives
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  • Summary

    Fennel tastes best thinly sliced. Serve it flat on a plate and topped with a savory mix of blood oranges and just a few oil-cured olives, roughly chopped to give the illusion of volume.

    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

    Instructions

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