SERVES: 4
TIME: 5 minutes
2 fennel bulbs, shaved thinly on a mandoline or with a vegetable peeler
1/4 cup fennel fronds (the wispy green leaves that look like dill from the top of the fennel)
3 tablespoons cilantro leaves
4 blood oranges, skin and pith discarded, cut into thin circles
3 tablespoons extra-virgin olive oil
coarse salt
freshly ground black pepper
Toss everything together and season to taste with salt and pepper. Don’t let this sit too long before serving or the fennel will lose its nice crunch – best to make it while the chicken is in the oven.
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