Fennel, Orange, and Olive Salad

Fennel, Orange, and Olive Salad

Serves 4

3 small bulbs of fresh fennel (or 2 large bulbs)

2 small navel oranges

24 small unpitted green olives, like Picholine

1/4 of a large red onion

1 tablespoon lemon juice

1/4 teaspoon Dijon mustard

Extra-virgin olive oil

Salt and freshly-cracked black pepper

1. Thinly slice the red onion, and put it in a small bowl. Cover the slices with ice water and let them soak for 20 minutes. Drain and set aside.

2. While the onion is soaking, trim off the stalks and fronds from the fennel bulbs (keep a few fronds for garnish), and cut off the tough bottom pieces. Using a vegetable peeler, peel off the outside of the outer layer of the bulbs. Then cut the bulbs in quarters through the top and cut out the tough center parts. Thinly slice the trimmed fennel bulbs.

3. Cut the top and bottom off the oranges and set them flat on the cutting board. Using a thin, sharp knife, cut the peel off the oranges so that no white part remains showing on the outside. Reserve the pieces of peel. Then slice the peeled oranges crosswise. You’ll want 8 uniform slices. Take the small or uneven slices and squeeze them over the fennel, and do the same thing with the orange peel.  (You can also eat the extra slices, but you’ll want about 2-3 tablespoons of juice for the salad.)

4. Mix the lemon juice with the mustard and a little salt and pepper in jar or small bowl. Mix in 2 tablespoons of olive oil. Stir into the fennel and orange juice, along with the onion.

5. Arrange the dressed fennel and onion on four salad plates. Place two orange slices on top, along with six olives. Drizzle with a little additional olive oil and serve.

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