Spanish/Moroccan Orange Fennel Salad
4 big juicy oranges
1 large fennel bulb
1 medium mild white onion
6 tablespoons high quality extra virgin olive oil
sliced black olives (as many as you like) and it's even better if they've been marinated!
some fresh red chilipepper (spice to your preference - I use half of one)
some fresh parsley (flat or curly, again, to your preference)
3 tablespoons balsamic vinegar
1/2 head romaine lettuce
black pepper (or white if you prefer)
This is a recipe adapted from a tapas book I got here in Holland. I thought it was a bit boring so here is a new version...
First, slice all the peel off of the oranges so the meat is exposed. Slice the oranges into rounds. Put aside.
Slice the fennel and onion into thin rounds. Place these 2 ingredients into a large bowl. Add 2 tablespoons olive oil, a pinch of salt, and a pinch of black pepper. Also add the black olives, fresh parsley (finely chopped) and fresh red chilipepper (finely chopped) and mix all the ingredients in the bowl.
In a small jar place the remaining 4 tablespoons olive oil, balsamic vinegar, a pinch of salt and a pinch of pepper. Put on the lid and do a little dance to shake it up. Chop up your romaine lettuce and put in a large bowl. Pour the contents of the jar onto the lettuce and mix well. (of course, you can make more or less of the vinegarette)
Starting from the center of the bowl, start laying the oranges out in a spiral. Place the fennel, onion, olive mixture in a mound on top and garnish with some sprigs of parsley.
(try a variation with soaked raisins and/or almond, delicious!)