Orange & Fennel Salad

This refreshing, crunchy, utterly addictive salad calls for you to supreme an orange, a French technique for separating citrus from its pith. It's easy! I'll guide you through it below.


I like to use Castelvetrano olives in this salad but Nicoise or Kalamata are great as well.


Ingredients:

1/2-1 fennel bulb (half of a large one should be enough for two)

1 orange

6 pitted olives

olive oil

salt

fennel fronds, optional


Supreme your oranges by slicing off a half-inch from its top and bottom. Place one of the cut sides down on a cutting board. Starting at the top of the orange, follow the curve of the fruit with your knife, cutting off the peel and white pith. Do this over the whole orange until all of the rind and pith are removed. If you have a little bit of white pith left on the outside of the orange, go back and clean it off with your knife.