15 Minutes

• 1 bunch Baby Fennel
• 1 Tbsp Minced Fennel Fronds (optional)
• 2 Blood Oranges
• ½ Lemon
• Pinch Cayenne
• 4 Tbsp Olive Oil 
• Sea Salt & Pepper

You will definitely want a mandolin for this salad. The fennel is best when it is very thinly sliced. If you don’t have a mandolin, use your largest, sharpest knife. Cut fennel into paper thin slices–crosswise or lengthwise will both work. Whisk together a lemon vinaigrette with juice from half a lemon, olive oil, and a pinch of cayenne. Add fennel and toss thoroughly. Season generously with sea salt and black pepper. Use a sharp knife to cut tops and bottoms off oranges. Now that orange has a flat bottom, cut peel and white pith away from flesh of orange. You can do this in strips, rotating orange as you cut away each piece. Then cut oranges into slices. Arrange slices on platter and top with fennel salad. Garnish with minced fennel fronds, if desired.