from Fine Cooking

½ small red onion                                             2 large navel or blood oranges

2 to 3 small fennel bulbs (about 1 lb.)                6 dry-cured black olives

3 TBSP extra virgin olive oil                              1 ½ TBSP fresh lemon juice     

¾ tsp kosher salt                                              1 tsp fresh chopped mint

Freshly ground black pepper

–Slice the onion half lengthwise as thinly as you can.  Put the sliced onion in a bowl and cover with cold water to mellow its flavor and keep it crisp.  Refrigerate at least 15 minutes.

–Slice off both ends off of the oranges.  Set the orange on a cutting board, one cut side down.  With a sharp knife, cut away the peel by slicing from top to bottom, following the contour of the orange.  Working over a bowl to collect any juice, release the orange segments by carefully cutting them away from the membrane that separates them.  Remove any seeds and put the orange segments in another bowl, separate from the juice.  Squeeze the membranes over the juice bowl.

–Cut the fennel in quarters lengthwise and then trim away most of the core, leaving just enough intact to keep the layers together.  Slice the quarters lengthwise as thin as you can.

–With a paring knife, slice the olives lengthwise.  In a small bowl, whisk together the olive oil, lemon juice, and salt.  Drain the sliced onion and toss it with the fennel.  Put the fennel and onion in a shallow bowl, drizzle with the reserved orange juice.  Arrange the orange segments on top and sprinkle with the olives and mint.  Drizzle with the dressing and several grinds of fresh black pepper.