Makes 4 servings
4 blood oranges
1 fennel bulb, trimmed and thinly sliced
½ small red onion, thinly sliced
½ teaspoon kosher salt
¼ cup piquant extra-virgin olive oil, preferably <i>olio nuovo</i>
2 tablespoons chopped fresh Italian parsley leaves
Pinch of red pepper flakes
Flaky sea salt, such as Maldon
Freshly ground black pepper
1. With a sharp knife, cut top and bottom off each orange, and stand oranges on a cutting board. Beginning at top of each orange, cut down along curve of fruit to remove skin and pith, then cut each orange crosswise into ¼-inch-thick slices. Transfer to a bowl and add fennel, onion, and kosher salt; mix gently but thoroughly to combine.
2. Transfer to a platter and drizzle with olive oil, then top with parsley and red pepper flakes. Season with flaky sea salt and a few grinds of black pepper and serve.
Photographs reprinted from Home Cooked by Anya Fernald with Jessica Battilana. Copyright © 2016 by Anya Fernald. Photography copyright © 2016 by Brown W. Cannon III. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.