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
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.
