Serves 4-6
2 large blood oranges
2 large fennel bulbs
1 medium red onion, very thinly sliced. Look for a sweet onion.
6 black cured olives, pitted and cut into wedges- use more depending on taste
extra virgin olive oil
2 tablespoons lemon juice (meyer lemons if possible)
salt and pepper
Peel oranges and remove the pith. Separate the sections and remove and seeds and the membrane. Work over a bowl to collect the juices the will drip.
Clean the fennel and remove the tougher outer leaves and hard outer shell. Cut the fennel in half lengthwise and slice very thinly. (use a mandoline if possible)
Place sliced fennel in a salad bowl with collected orange juices, add the sliced onion, the orange segments and the olives. Drizzle with olive oil, add the lemon juice, salt and pepper to taste. Toss salad and serve.