Fennel And Orange Salad

Ingredients

• 24 ounces fennel bulbs – halved, cored, and very thinly sliced
• 2 ounces red onion – very thinly sliced
• 24 ounces oranges – segmented into supremes, juices reserved
• 2 ounces oil-cured black olives – pitted and roughly chopped
• 3 tbsp extra-virgin olive oil
• 0.75 tsp kosher salt
• 0.25 tsp black pepper – freshly ground
• fennel fronds – torn (for serving)

Instructions

1. Halve, core, and very thinly slice the fennel bulbs; place in a large mixing bowl.
2. Very thinly slice the red onion and add to the bowl.
3. Segment the oranges over a separate bowl to catch the juices; add the orange segments to the fennel and reserve the collected juice.
4. Add the oil-cured black olives to the salad and toss gently to distribute.
5. Whisk the extra-virgin olive oil, kosher salt, and black pepper into 3–4 tablespoons of the reserved orange juice until emulsified.
6. Pour the dressing over the salad and toss to coat evenly until the fennel glistens, 30–60 seconds.
7. Let the salad rest 5–10 minutes until the fennel softens slightly; transfer to a platter and scatter fennel fronds (for serving). Serve at cool room temperature.