Fennel and Orange Salad | Carlo Florence chef

Ingredients

• 1 medium fennel bulb
• 1 large orange
• 1 fresh onion
• Riviera olives, to taste
• 2–3 tbsp extra-virgin olive oil
• 1–2 tbsp orange juice
• Fine sea salt
• Black pepper
• Fennel: Slice very thinly, then soak in ice-cold water for 10 minutes. Drain and pat dry well.
• Orange: Peel “à vif” (remove peel and pith), then slice very thinly into rounds or half-moons.
• Onion: Slice very thinly.
• Combine fennel, orange, onion, and olives in a bowl.
• Dress with olive oil, orange juice, salt, and pepper.
• Toss and serve immediately (or within 5–10 minutes).
• Side Dishes