From Entertaining, Culinary Institute of America
Serves 8
1 fennel bulb, trimmed
2 lbs navel oranges
1/4 cup extra-virgin olive oil
3/4 tsp sea salt
1/2 tsp freshly ground black pepper
1/2 cup Nicoise olives, pitted (optional)
1. Slice the fennel bulb thinly across the width of the bulb. Peel the oranges and break them into segments, removing seeds if possible.
2. Place the fennel, oranges, and olive oil in a large bowl and toss to combine. Season with salt and pepper. Garnish with olives prior to serving.