Fennel and Orange Salad

Instructions

1. 1

   Wash and thoroughly dry the oranges. Using a sharp, smooth-bladed knife, cut a thin slice from the base and the top to stabilize the fruit on the cutting board. Then, score the peel from top to bottom following the curve of the orange, removing all the white pith (albedo) to prevent bitterness. Rotate the orange until the pulp is completely exposed.

2. 2

   Holding the orange in your hand, separate the segments by cutting between the membranes with the knife, obtaining clean segments without membranes. Collect the segments in a bowl, including the juice that escapes, which is valuable for the dressing.

3. 3

   Wash the fennel bulbs, remove the fronds, and set them aside (useful as a garnish if wild fennel is unavailable). Slice the fennel very thinly, about 2-3 mm thick, preferably with a mandoline to get uniform slices.

4. 4

   In a large bowl, combine the sliced fennel, the collected orange juice, a drizzle of extra virgin olive oil, almost all the pink pepper, and the olives. Mix carefully and season with a pinch of salt.

5. 5

   Transfer the salad to a large serving plate, spreading the orange segments evenly to decorate and balance the flavors.

6. 6

   Finish with another drizzle of oil, a final sprinkle of pink pepper, and the wild fennel for a fresh, aromatic, and distinctive touch.