Insalate di Arance e Finocchio

Ingredients

• 6 navel oranges
• 3 fennel bulbs
• 3 red onion, thinly sliced
• salt and ground pepper to taste
• 1.5 C sliced radishes
• 1.5 C oil-cured black olives
• .75 C extra-virgin olive oil

Process

1. Peel oranges with a knive, and thickly slice oranges crosswise
2. Cut off the stems and feathery tops and any bruised outer stalks from the fennel bulb
3. Halve the bulb lenghtwise, then thinly slice
4. Arrange the onions, fennel, and onion on a platter and sprinkle with salt and pepper.
5. Scatter the radishes and olives over all.
6. Drizzle with olive oil just before serving.