Fennel Slaw with Orange Vinaigrette

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 tablespoon sherry vinegar
• 1 teaspoon grated orange rind
• 1 1/2 tablespoons fresh orange juice
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper
• 3 medium fennel bulbs with stalks (about 4 pounds)
• 2 cups orange sections (about 2 large oranges)
• 1/2 cup coarsely chopped pitted green olives

Preparation

1. 1. Combine the first 7 ingredients in a large bowl.
2. 2. Trim tough outer leaves from fennel; mince feathery fronds to measure 1 cup. Remove and discard stalks. Cut fennel bulb in half lengthwise; discard core. Thinly slice bulbs. Add fronds, fennel slices, and orange sections to bowl; toss gently to combine. Sprinkle with olives.