Fennel and Orange Salad

Ingredients

• 2 pieces fennel bulbs
• 3 pieces oranges
• 0.5 pieces red onion
• 80 g black olives
• 4 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 10 g fennel fronds
• 0.5 tsp black pepper

Steps

1. 1
   Trim the fennel, reserving the fronds, and shave it as thinly as possible on a mandoline.
2. 2
   Drop the shaved fennel into iced water for 15 minutes — it curls, crisps and loses any harshness.
3. 3
   Cut the top and bottom off each orange, slice the peel and pith away in strips down the sides, then cut out the segments over a bowl to catch the juice.
4. 4
   Slice the onion paper-thin and soak it briefly in the collected orange juice.
5. 5
   Drain and dry the fennel thoroughly and arrange it on a platter with the orange segments.
6. 6
   Scatter over the onion and olives.
7. 7
   Whisk the remaining orange juice with the oil and lemon juice, spoon it over, and finish with the chopped fronds and a lot of black pepper.