Radish Salad With Fennel and Oranges | Oregonian Recipes

Ingredients

• 2 navel oranges
• 2 bunches red radishes (about 20), halved and sliced very thin
• 2 fennel bulbs, trimmed, halved, cored and thinly sliced crosswise
• 5 tablespoons olive oil
• 1 1/2 tablespoons white wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup fresh Italian (flat-leaf) parsley leaves