Orange, Fennel, and Olive Salad with Red-Pepper Flakes
- 1 fennel bulb, trimmed, reserving 1 to 2 tablespoons fronds
- 2 tablespoons fresh lemon juice
- 2 oranges
- 1/4 cup small olives, such as Nicoise
- 2 tablespoons extra-virgin olive oil
- Coarse salt and ground pepper
- Red-pepper flakes
Halve, core, and thinly slice bulb (preferably on a mandoline). In a bowl, toss fennel with 2 tablespoons fresh lemon juice.
Slice away peel and pith of oranges and cut flesh into segments. Add to bowl with fennel and stir in small olives such as Nicoise, reserved fennel fronds, and extra-virgin olive oil. Season with coarse salt, ground pepper, and red-pepper flakes.