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Fennel & Orange Salad (Insalata di Finocchi e Arance)

Name: Fennel & Orange Salad (Insalata di Finocchi e Arance)
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 large fennel bulbs; 3 oranges (blood oranges are stunning); 80 g black olives (taggiasca or kalamata); 60 ml extra virgin olive oil; 1 tbsp lemon juice; Salt, pepper; A few fennel fronds

Sicily's cleanest course: paper-thin fennel, juicy oranges, black olives. No cooking, pure crunch, the Mediterranean diet stripped to its essence.

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1Trim the fennel; slice paper-thin with a mandoline - thin is everything here.

2Supreme the oranges over a bowl, catching the juice; squeeze the membranes after.

3Whisk the caught juice with olive oil, lemon, salt and pepper.

4Toss fennel with the dressing and let sit 5 minutes - it softens slightly and drinks the flavor.

5Fold in the orange supremes and olives; garnish with fronds.

6Serve cold - it's even better after 30 minutes in the fridge.