
serves 2 1 – 2 large fennel bulbs, with fronds attached 2 oz olive oil 1 orange ½ red onion, thinly sliced 1/3 cup pitted kalamata olives 1 tablespoon lemon juice 2 tablespoons chopped mint 1 tablespoon chopped flat-leaf parsley Preheat the oven to 400 F. Trim the fronds off […]