- 1 fennel bulb, trimmed, reserving 1 to 2 tablespoons fronds;
- 2 tablespoons fresh lemon juice;
- 2 oranges;
- 2 tablespoons extra-virgin olive oil;
- Coarse salt and ground pepper;
- Red-pepper flakes.
Halve, core, and thinly slice bulb. In a bowl, toss fennel with 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, reserved fennel fronds, and extra-virgin olive oil. Season with coarse salt, ground pepper, and red-pepper flakes.