Citrus Salad

Ingredients

• 4 pieces oranges – peeled and sliced into rounds
• 1 piece fennel bulb – trimmed and thinly sliced
• 0.25 piece red onion – thinly sliced
• 0.5 cup pitted black olives
• 2 tbsp extra-virgin olive oil
• 0.5 tsp kosher salt
• 0.25 tsp black pepper – freshly ground

Instructions

1. Trim the fennel, discarding tough outer layers, then halve the bulb and thinly slice it crosswise. Thinly slice the red onion and set both aside.
2. Slice a thin disk from the top and bottom of each orange. Stand an orange upright and cut downward to remove peel and white pith. Slice crosswise into 0.5-inch rounds, repeating with all oranges and saving any juices.
3. Arrange the orange rounds slightly overlapping on a large platter and spoon any collected juices over them.
4. Scatter the sliced fennel and red onion evenly over the oranges, then add the pitted black olives.
5. Drizzle extra-virgin olive oil over the salad and season with kosher salt and freshly ground black pepper to taste. Serve right away or let stand 5–10 minutes to meld flavors.