Using a grater or a microplaner, remove the zest from 1 orange. Juice orange so that you get 2 tablespoons of freshly squeezed orange juice. Segment the other orange.
2
Slice fennel thinly on a mandolin (lengthwise) so that you get interesting shapes.
3
Combine orange juice, segments, lemon juice, salt and olive oil. Toss with shaved fennel. Add black olive and parsley.
4
Divide among 4 plates and drizzle with a little Basil oil.
