Fennel Carpaccio - Rachael Ray Every Day

Fennel Carpaccio

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fennel carpaccio
  • 6Servings

Ingredients

  • 1 large fennel bulb stalks trimmed, fronds reserved, bulb thinly sliced lengthwise
  • 1/2 small red onion
  • 2 oranges
  • 14-oz. can drained chickpeas
  • 2/3 cup parsley leaves
  • 1/2 cup chopped kalamata olives
  • 1/2 cup crumbled feta
  • 2 tbsp. EVOO
  • 1/2 tsp. red wine vinegar
  • 1/4 tsp. salt
  • Pinch of pepper

Preparation

Start With:
1 large fennel bulb stalks trimmed, fronds reserved, bulb thinly sliced lengthwise 

Dress it Up:
Thinly slice 1/2 small red onion; submerge in bowl of cold water and let stand, 10 minutes. Drain and pat dry. Peel and slice 2 oranges. Squeeze 1 tbsp. juice from a few slices into bowl, then discard those slices. Add remaining slices to bowl. Add onion slices, half a 14-oz. can drained chickpeas, 2/3 cup parsley leaves, 1/2 cup chopped kalamata olives, 1/2 cup crumbled feta, 2 tbsp. EVOO, 1/2 tsp. red wine vinegar, 1/4 tsp. salt and pinch pepper. Serve fennel slices alongside chickpea-orange salad. Top with drizzle of EVOO and sprinkling of chopped fennel fronds.