Fennel and Orange Salad

• 2 pounds fresh fennel, trimmed and sliced into thin shavings (see Trimming and Cutting Fennel)
• 4 large oranges
• 1 cup oil-cured black olives, pitted and sliced in half (or quarters, if large)
• 1/2 teaspoon coarse sea salt, or to taste
• Freshly ground black pepper to taste
• 6 tablespoons extra-virgin olive oil, or to taste
• 2 tablespoons freshly squeezed lemon juice, or to taste

1. Shave the fennel as detailed on page 217, and drop the slices into ice water to crisp.
2. With a sharp thin-bladed knife, trim the orange and cut out the sections of pure fruit (called supremes) as follows.
3. First slice off the top (stem) and bottom ends of one orange; shave off the peel and all of the bitter white pith, so only the fruity flesh is showing.
4. Slice into the center of the orange, running the blade along each of the thin membranes that hold the fruit sections, so the slivered fruit is releasedlet these fall into a bowl.
5. Peel and cut out the fruit section from all the oranges; you should have about 4 cups of segments.
6. (After the fruit is removed, squeeze out the juice from the empty membranes and enjoy it!)
7. Drain the fennel slices, and pat dry on paper towels.
8. Pile them in a large bowl with the orange segments and sliced olives, and toss together lightly.
9. Sprinkle 1/2 teaspoon salt on top, grind on some black pepper, and drizzle the olive oil all over; toss again.
10. Spoon the lemon juice over, and toss.
11. Taste; add more of any dressing component your salad needs, and give it another tossing.
12. Arrange portions of the salad in nice mounds on plates, and serve.
13. To trim a fennel bulb of any size, first slice off the tough base.
14. Peel and break off the thick outer layers of the bulb and the attached hollow stalks.
15. Then trim off any of the tender inner stalk attached to the bulb (and save these for soups, broths, and sauces).
16. For fennel wedges (used in Finocchi alla Parmigiana con Prosciutto, page 223): Cut the trimmed bulb in half lengthwise, and then slice each half lengthwise into wedges, about 1 1/2 inches thick.
17. The leaf layers should remain attached to the core of each wedge so it stays intact during cooking.
18. For fennel chunks (used in Finocchi al Tegame conCapperi, page 222, and Salsicce con Finocchi e Olive, page 221): Cut the trimmed bulb in half lengthwise, and then into 1-inch-thick wedges.
19. Cut off the core of each wedge so the leaf layers can separate, then cut each wedge crosswise into chunks, about 1 inch wide or larger.
20. For thin-sliced or shaved fennel (used in Insalata di Finocchi ed Agrumi): Cut the trimmed bulb in half lengthwise, cut out the core, then slice each half into very thin slices with a sharp knife.
21. With a mandoline or vegetable slicer, slice the fennel into shavings.
22. To keep the slices crisp, immerse them in ice water.

fresh fennel, oranges, oilcured black olives, salt, freshly ground black pepper, extravirgin olive oil, freshly squeezed lemon juice

Taken from www.epicurious.com/recipes/food/views/fennel-and-orange-salad-384322 (may not work)