The most delicious salad...3 heads of raw fennel, bulb halved and core removed. Slice thinly. Peel 4 large oranges (blood oranges are the prettiest when in season) with a paring knife and drop the segments and juices into a bowl.
Arrange the fennel on a platter. Top with the oranges. Then dice up oil cured olives (love them - so the more, the better) and put on top. Then sprinkle with the frowns of the fennel.
Whisk the orange juice in the bowl with good EVOO and pepper and pour on top. I don't salt it because the olives are very salty.
Looks pretty, and super easy!
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