Fennel Carpaccio
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Prep time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 medium fennel bulb or two small ones
  • 1 orange + 1 tangerine (optional)
  • 1 lemon
  • Extra Virgin Olive Oil
  • 6 black olives
  • sea ​​salt
Instructions
  1. Wash the fennel bulb well and cut the ends of the stems. Reserve the sprigs of green leaves to decorate the plate.
  2. Using a peeler, shave the driest or darkest parts of the outside of the bulb until you obtain a clean, tender surface. If necessary, remove the outer layer of the bulb.
  3. Cut the base of the bulb and with a nail remove the hard, conical-shaped base (see photo).
  4. Cut the bulb into very thin slices lengthwise. Place the slices on a flat plate and sprinkle them with the juice of half a lemon.
  5. Peel the orange (and tangerine) and cut them into thin slices. Distribute the slices on the plate (see photo). Sprinkle the plate with the juice of half an orange.
  6. Dress with olive oil (EVOO) and salt and decorate with pitted black olives and bunches of fennel leaves.
Recipe by The Quotidian Cook at https://www.thequotidiancook.com/en/fennel-orange-carpaccio/