ORANGE AND FENNEL SALAD

ORANGE AND FENNEL SALAD image

Yield 6 people

Number Of Ingredients 8

2 pounds bulb fennel
1 pound oranges
½ teaspoon salt
juice of 1 lemon
juice of 1 orange
¼ cup extra virgin olive oil
30 oil-cured black olives, pitted
1 teaspoon dried oregano

Steps:

Trim the stem ends and any bruised outer leaves from the fennel. Slice the fennel very thin, crosswise (a mandoline or other slicer will work best - if you use a knife, just slice as thin as you can). Place the fennel slices in a bowl of ice water. Peel the oranges and divide them into sections. Using a sharp paring knife, remove the membrane surrounding each segment. In a bowl, whisk the salt into the lemon and orange juice until the salt has dissolved. Add the olive oil and whisk until emulsified. Drain the fennel slices and shake them dry. Place them in a large bowl with the orange segments, the black olives, and the oregano, and pour the vinaigrette over all. Mix thoroughly but gently and serve either on a platter or individually plated.