Directions

Shave 1 bulb fennel very thinly on a mandolin and set aside in ice water.  Cut the other 2 bulbs of fennel into ¼ in batonette.

In a 10- to 12-inch skillet, heat the olive oil over medium heat until smoking. Add the fennel and cook, stirring to coat the fennel with oil, then leave without stirring to develop a deep brown caramelization, about 5 minutes. Add the garlic, anchovies, and red pepper flakes and cook, stirring, until the garlic has softened and the anchovies are beginning to dissolve, about 1 minute. Turn off the heat and toss in half of the chopped parsley and the residual juices from the segmented oranges. Season with salt and pepper and set aside.

In a large bowl, stir together the blood orange juice, Dijon, half of the toasted pineuts and remaining oil and season well with salt and pepper. Drain the shaved fennel on paper towels and then toss with the citronette and half of the blood orange segments. Season with salt and pepper and mix well. To serve, divide the warm cooked fennel on six plates and then arrange the raw fennel mixture over the top and sprinkle with more pine nuts, orange segments and reserved fennel fronds. Serve immediately.