serves 2
1 – 2 large fennel bulbs, with fronds attached
2 oz olive oil
1 orange
½ red onion, thinly sliced
1/3 cup pitted kalamata olives
1 tablespoon lemon juice
2 tablespoons chopped mint
1 tablespoon chopped flat-leaf parsley
Preheat the oven to 400 F. Trim the fronds off the fennel and reserve. Remove the stalks and cut a slice from the base of each fennel bulb ¼ inch thick. Slice each fennel bulb into 10 wedges, place in a baking dish and drizzle with oil. Season well. Bake for about 40 minutes, or until tender and slightly caramelized, turning once or twice during cooking.
Using a sharp knife, cut a thin slice off the top and bottom of each orange. Slice off the skin, removing as much of the pith as possible. Working over a bowl to catch the juices, slice down the side of an orange segment, between the flesh and membrane. Repeat on the other side and lift the segment out. Repeat with all the segments, then squeeze out and reserve any orange juice remaining in the membranes. Place the segments in another bowl with the onion and olives.
In a small bowl, whisk together the lemon juice, reserved orange juice and remaining oil until emulsified. Season well.
Pour half the dressing over the salad, mix well and transfer to a serving dish. Top with the fennel, drizzle with the remaining dressing and scatter the parsley and mint over the top. Chop the reserved fennel fronds, sprinkle over the salad and serve.