Fennel Slaw With Orange Vinaigrette

• 1/4 cup extra-virgin olive oil
• 1 tablespoon sherry vinegar
• 1 teaspoon grated orange rind
• 1 1/2 tablespoons fresh orange juice
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper
• 3 medium fennel bulbs with stalks (about 4 pounds)
• 2 cups orange sections (about 2 large oranges)
• 1/2 cup coarsely chopped pitted green olives

1. Combine the first 7 ingredients in a large bowl.
2. Trim tough outer leaves from fennel; mince feathery fronds to measure 1 cup. Remove and discard stalks. Cut fennel bulb in half lengthwise; discard core. Thinly slice bulbs. Add fronds, fennel slices, and orange sections to bowl; toss gently to combine. Sprinkle with olives.

extravirgin olive oil, sherry vinegar, orange rind, orange juice, kosher salt, freshly ground black pepper, red pepper, stalks, orange sections, green olives

Taken from www.myrecipes.com/recipe/fennel-slaw-with-orange-vinaigrette (may not work)