Ingredients

2 blood oranges

1 medium-size fennel bulb, stalks removed and very thinly sliced, preferably with a mandoline or vegetable slicer

12 oil-cured black olives, pitted and quartered

Kosher salt and freshly ground black pepper

Preparation

Over a bowl, cut the peel and pith from the oranges and cut the sections free from the membranes. Squeeze the membranes over the orange sections, then discard.

Divide the fennel, orange sections, and olives among 4 salad plates. Drizzle the juice from the oranges over the salad and season with salt and pepper.