Yield: 4 servings
|2 larges||Or 4 small fennel bulbs|
|1 tablespoon||Olive oil|
|litre||Salt or salt substitue|
|Freshly ground black pepper|
|8 eaches||Black olives|
Wash, trim and cut the fennel lengthwise into thick wedges. Cut the tops and bottoms off the oranges. Hold them over a serving dish, and cut away the peel and white pith with a small sharp or serated knife.
Slice thinly across the segments, and arrange the slices in a shallow serving dish with the fennel. Cut off the peel and pith from half of the lemon and chop the flesh. Sprinkle over the orange and fennel.
Over the top, pour the olive oil and a little lemon juice from the remaining half lemon. Season with a little salt and a few twists of freshly ground black pepper. Toss well. Cover and chill until required. Just before serving, decorate with black olives. Makes 4 servings. From "The Healing Power of Foods" by Michael T. Murray, N.D. AR/95
Submitted By APRIL ROCHE On 02-25-95