Fennel, Orange, and Parsley Salad

• 2 medium fennel bulbs (8 ounces each)
• 5 medium oranges
• 2/3 cup fresh parsley leaves
• 2 tablespoons slivered pitted black olives
• 1 teaspoon olive oil
• Coarse salt and fresh ground pepper

1. Trim the fennel bulbs.
2. Quarter, core, and thinly slice the bulbs crosswise.
3. Using a paring knife, remove the peel and pith from the oranges.
4. Separate the oranges into segments over a large bowl (to catch the juices), then add the segments to the bowl.
5. Add the fennel, parsley, olives, and olive oil; season with salt and pepper.
6. Gently toss, and serve.

fennel bulbs, oranges, parsley, black olives, olive oil, salt

Taken from www.epicurious.com/recipes/food/views/fennel-orange-and-parsley-salad-383327 (may not work)