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3 medium navel oranges
2 medium fennel heads
1/4 cup olive oil, preferably a citrus-infused olive oil
1 teaspoon salt
Freshly ground black pepper, to taste
To make orange supremes, cut 1/4 inch off the top and bottom
of an orange so that it will sit flat. Stand it on a cutting
board cut side down, then cut down the sides of the fruit
with a chef's knife, following the fruit's natural curve,
thereby removing the rind and the white pith underneath. (You
may also cut off a small amount of the flesh.) Once the rind
and pith are removed, hold the fruit in one hand over a small
bowl. Use a paring knife to cut between the membranes, letting
the orange ÒsupremesÓ and any juice fall into the bowl. Take
care not to squeeze your hand, thereby ÒjuicingÓ the orange
and rendering the supremes dry. Once all the supremes are
removed, squeeze the remaining bits of orange in your hand
to extract any juice and discard what's in your hand.
Trim the fronds off the fennel heads and trim about 1/4 inch
off the hard bottom. Using a very sharp knife or a mandolin,
slice the fennel into paper-thin rings. Toss them with the
orange juice and supremes. (The recipe can be made to this
point up to 24 hours in advance; store, covered, in the refrigerator
but let the salad come back to room temperature before proceeding.)
Stir in the olive oil, salt, and pepper just before serving.
Makes 6 servings
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