An easy and delicious winter salad. Omit the olives if you don’t like them, but they do provide a deliciously salty tang.
| 1 med | fennel bulbi |
| 1 sm | orange |
| 1 T | lemon juice |
| ½ c | black olives, pitted and halved |
| 4 T | extra virgin olive oil (the best you have) |
| arugula or mixed greens (escarole is nice here) | |
| large flake salt and fresh-cracked black pepper |
Slice fennel into approx. ¼-inch slices, except for the woody core. Save some fronds for garnish and place in a bowl. Place the orange in a shallow dish (to catch the drips) and use a knife to slice off the skin, trim all the pith as well. Slice into approx ¼-inch slices and reserve. Mix the reserved orange juice, lemon juice and olive oil, season lightly and pour half over the fennel. Toss with tongs to mix.
Place washed greens on a large platter or shallow bowl. Follow with the fennel slices, orange slices and olives. Garnish with fennel fronds and drizzle the rest of the dressing over. Sprinkle some large flake salt, like Maldon, and a few cracks of pepper if desired.
Serves 4-6.