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Ingredients
- 1 bulb fennel, thinly sliced using a box grater or mandoline
- 1/2 red onion, thinly sliced
- 2 oranges, supremes separated from skin + membrane
- EVOO, to taste
- Red pepper flakes, to taste
- Sea salt, to taste
- 1 tablespoon fennel fronds, roughly chopped for garnish
- Oil cured black olives, chopped, for garnish
Yield
Serves: 4 servings
Preparation
In a large bowl, toss together the sliced fennel, onion and orange supremes. Drizzle the salad with EVOO, season with red pepper flakes and salt, then garnish with the fennel fronds and olives.
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