• 2 medium fennel bulbs
• 5 medium oranges
• 2/3 cup parsley leaves
• 2 Tbs. slivered black olives
• 1 tsp. olive oil
• salt and pepper

Quarter, core and thinly slice fennel bulbs crosswise.  Separate oranges into segments over a large bowl (to catch the juices), then add segments to bowl.  Add fennel, parsley leaves, olives and olive oil.  Season with coarse salt and ground pepper.  Gently toss and serve.

Serves 4.

From Everyday Food October 2003.