James Carrier
Yield
Makes 6 servings

Notes: Serve this easy salad with the main course, or bring it out at the end of the meal for a refreshing note before dessert.

How to Make It

Step 1

Cut ends off oranges, then cut away peel and outer membrane of fruit in wide strips, following the curve of the orange with the knife. Discard peel; slice fruit crosswise 1/2 inch thick and arrange slices on a large rimmed plate.

Step 2

Rinse fennel and thinly slice crosswise (or use a mandoline); arrange slices over oranges.

Step 3

Drizzle olive oil evenly over fennel and sprinkle with salt and pepper to taste. Scatter olives over salad.

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