Method
Serves 4-6
Use a sharp serrated knife to remove the orange peel, then slice
close to each side of the membrane and release the fillets. Drain
in a sieve. (You can drink the juice as it's not required in this
recipe.)
Slice fennel, discarding cores. Put fennel in a bowl and add
orange segments.
Whisk oil, lemon juice, half a teaspoon of salt, plenty of
pepper and garlic. Pour over salad, add olives, and toss well.
Transfer to a salad bowl and serve immediately. If you want to make
the salad ahead, steep the fennel in the dressing, prepare the
oranges, but add them to the salad with the olives just before
serving.
Recipes copyright Julie Biuso