Fennel and Orange Salad

Prep time: 20 mins

Serves: 4

INGREDIENTS:

½ fennel (or anise) bulb, trimmed and washed

½ red onion, cut into very thin slices and child in water

2 oranges, peeled and sliced into thin rounds

A handful of fresh herbs combined or peppery greens

Zest and juice of 1 Meyer lemon

½ cup extra virgin olive oil

Salt, to taste

Freshly ground black pepper, to taste

Pinch of cayenne pepper (or other coarse red pepper) for garnish

Fennel fronds and/or fresh mint for garnish

Black olives sliced up or left whole for garnish (I like Kalamata)

DIRECTIONS:

Trim the fennel of stems and greenery and cut in quarters lengthwise.  Cut most of the core away from each section, leaving a bit in place, to help the slices together. With a mandolin, shave the fennel bulbs paper-thin, lengthwise into a bowl.  Alternatively, cut the bulbs lengthwise and then lay the halves cut-side down on a cutting board.  Slice crosswise as thinly as possible. Add the juice of the Meyer lemon and zest and ½ cup extra virgin olive oil and stir to combine.  Season to taste with the salt and pepper and set aside to marinate briefly.

Cut the ends off two oranges.  Sit the oranges on one end and using a sharp knife cut along the contour of each, removing the pith and peel.  Slice in thin rounds.  On 4 decorative chilled plates arrange the orange slices and herbs or greens, onion slices if using and top with the marinated fennel slices, drizzle with more olive oil if need and finish with a good grind of pepper, cayenne or other red pepper if desired.  Garnish with fennel fronds and/or mint.